Ethiopia Guji Uraga | Carbonic Maceration | Specialty Espresso

The Evolution of Flavour: The Natural Wine Process

Experience an insanely unique step forward in Ethiopia’s processing development. Our Ethiopia Guji Uraga is a masterclass in modern technique, utilizing a Natural Wine Process (Carbonic Maceration) to push the boundaries of traditional coffee flavour.

Harvested in the prestigious Guji Zone, this coffee highlights the region's world-class growing conditions. While similar to anaerobic fermentation, the wine process involves placing cherries in a CO2-rich environment. This carbon dioxide saturation encourages a specific form of microbial activity, allowing the roaster and producer to manipulate and further develop the complex sugars present within the heirloom cherries.

Espresso Flavour Profile: Blackberry, Raspberry & Grape

This is a high-definition, fruit-forward espresso. Meticulously roasted to a Medium level, it captures the intense, "winey" characteristics that have made this one of our most popular single origins:

• Palate: Packed with vibrant notes of Blackberry and Raspberry.
• Body: A lush, jammy texture with a distinct Grape sweetness.
• Finish: A bright, refreshing Citrus lift that cleanses the palate.
• Character: Bold and experimental. This coffee is designed for those who love "purple fruit" profiles and high-intensity sweetness.

The Terroir: Guji Zone Excellence

The Guji Zone in Oromia is legendary for producing some of the world's most aromatic coffees.

• Extreme Altitude: Grown between 1900 and 2110 MASL, providing the density required to withstand intensive experimental fermentation.
• Heirloom Varietals: A blend of wild Ethiopian heirloom varieties, each contributing to the coffee's deep, layered complexity.
• Experimental Mastery: This lot represents the cutting edge of Ethiopian coffee, combining ancient landraces with 21st-century fermentation science.

Single Origin Detail: Ethiopia Guji Uraga

• Origin: Ethiopia
• Region: Guji Zone, Oromia
• Producer: Local Smallholder Co-Op
• Varietal: Ethiopian Heirloom
• Altitude: 1900–2110 MASL
• Processing Method: Natural Wine (Carbonic Maceration)
• Roast Level: Medium (Optimized for Specialty Espresso)

Precision Brew Guide: Extracting the Winey Fruit

To capture the blackberry intensity and grape sweetness of this specialty coffee, we recommend starting with these espresso parameters. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 22g
• Yield: 45ml
• Time: 28–32 seconds

Roaster’s Tip: Carbonic maceration coffees are incredibly soluble and flavour-dense. If you want to lean into the "winey" character, aim for a slightly faster extraction (around 28 seconds). If you prefer a more rounded, jammy berry sweetness, push the time closer to 32 seconds.

Shop Moto Bean & Win $10,000 Cash

There is a reason we keep going back to this coffee—and our customers do, too. Secure your bag and enter our biggest giveaway yet.

• $10,000 Cash Grand Prize: Every purchase made on our website during the promotional period entitles you free entry into the draw.
• Weekly Rewards:  One lucky winner will receive a $100 fuel voucher every Friday.
• Monthly Rewards: You are automatically in the running our monthly draws.
• All purchases stay in the pool: Every entry you receive from your purchase(s) will stay in the pool and will be included in the next weekly draw and all future weekly draws, the monthly draws and the major prize draw.
• Melbourne Roasted: Freshly roasted and shipped and shipped from our roastery to you.