Guji Uraga

Radio Roasters presents a washed Ethiopian heirloom from Uraga in the Guji Zone, grown by smallholder farmers at around 2100 meters. At this elevation, cooler nights slow ripening and concentrate sugars, setting the stage for clarity and lift. After harvest between October and January, the coffee is pulped, fermented, and dried in parchment for 8 to 10 days. That classic washed approach keeps the profile clean and structured, letting Uraga’s high-elevation character take the lead.

The roaster describes the taste as bright citrus acidity, delicate florals, and refined sweetness. In the cup, it tastes like a lively citrus core, gentle floral aromatics, and a honeyed finish, with sweetness and acidity in easy balance. Expect a crisp, elegant brew that rewards a light hand and showcases why Guji remains such a sought-after corner of Ethiopia.