The Evolution of Flavour: The Natural Wine Process

Experience a bold leap forward in Ethiopia’s processing innovation. Ethiopia Guji Uraga is a masterclass in modern technique, using the Natural Wine Process (Carbonic Maceration) to redefine what single origin espresso coffee can taste like.

Harvested in the prestigious Guji Zone, this lot showcases world‑class terroir and meticulous craftsmanship. During carbonic maceration, whole cherries are placed in a CO₂‑rich environment, triggering a unique microbial activity that transforms the complex sugars inside the heirloom fruit. The result is a vibrant, wine‑like espresso with extraordinary depth, sweetness and clarity.

Espresso Flavour Profile: Blackberry, Raspberry & Grape

Roasted to a Medium profile for maximum flavour density, Guji Uraga delivers a high‑definition, fruit‑forward espresso that stands out in milk and shines as a straight shot.

• Palate: Explosive blackberry and raspberry
• Body: Lush, jammy texture with distinct grape sweetness
• Finish: Bright citrus lift for a clean, refreshing close
• Character: Bold, experimental and intensely sweet — perfect for lovers of “purple fruit” espresso profiles

The Terroir: Guji Zone Excellence

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

• Extreme Altitude: 1900–2110 MASL for dense, high‑quality seeds
• Heirloom Varietals: Wild Ethiopian landraces contributing layered complexity
• Experimental Mastery: A fusion of ancient genetics and cutting‑edge fermentation science

Single Origin Details

• 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 highlight the blackberry intensity and grape sweetness, start with:

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

Roaster’s Tip: Carbonic maceration coffees are highly soluble and flavour‑dense.

• For winey acidity, aim for a faster extraction (around 28 seconds).
• For jammy berry sweetness, push closer to 32 seconds.

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• Melbourne Roasted: Freshly roasted and shipped directly from our roastery