The Evolution of Flavour: The Natural Wine Process

Step into the future of single origin filter coffee with Ethiopia Guji Uraga — a groundbreaking expression of Ethiopia’s processing innovation. Using a Natural Wine Process (Carbonic Maceration), this lot pushes flavour boundaries far beyond traditional methods, delivering a cup that feels more like a sensory experience than a beverage.

Harvested in the prestigious Guji Zone, this coffee benefits from world‑class terroir and meticulous craftsmanship. During carbonic maceration, whole cherries are placed in a CO₂‑rich environment, encouraging a unique microbial activity that transforms the complex sugars inside the heirloom fruit. The result: a vibrant, wine‑like profile with extraordinary depth and clarity.

Filter Flavour Profile: Blackberry, Raspberry & Sparkling Grape

Roasted to a Light profile to highlight its vivid “purple fruit” aromatics, Guji Uraga delivers a bold, fruit‑forward cup that has become a community favourite.

• Palate: Intense blackberry and raspberry
• Sweetness: Jammy, lush grape‑driven sweetness
• Finish: A refreshing citrus lift with exceptional clarity
• Character: Wine‑like complexity with the elegant, tea‑like structure expected from high‑altitude Ethiopian filter coffee

The Terroir: Guji Zone Excellence

The Guji Zone in Oromia is renowned 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: Light (Optimized for Filter & Pour-Over)

Filter Brew Guide: Unlocking the Winey Fruit

To highlight the blackberry intensity and sparkling grape sweetness, start with:

• Dose: 18g (medium grind)
• Yield: 300ml
• Water Temp: 91–93°C
• Time: 3:00 minutes

Roaster’s Tip: Carbonic maceration coffees are incredibly aromatic. Use a clean paper filter and a slow, steady pour to let the wine‑like acidity open up. If the berry notes feel muted, increase the water temperature slightly to enhance extraction and reveal deeper fruit sweetness.

Roasted in Ravenhall, West Melbourne

Roasted in Ravenhall, West Melbourne, with careful profile development to maximise sweetness and balance. Our range spans washed, honey, natural and expressive co‑fermented coffees — each roasted to bring out its best. Freshly roasted, shipped fast.