ETHIOPIA GUJI ROBA BODA GR1 WASHED

Roast           Medium / All Brewing Method
Region         Oromia, Uraga, Robo Boda
Varietal       Heirloom Varietal
Altitude      1800 – 2200
Process       Fully Washed
Grade           Grade 1
Cup Score   86

Tasting Notes
Rich dark cup with lemon & raspberry acidity throughout. Rounded, full mouthfeel with notes of nectarine, honey, peach & caramel in the finish.

This coffee originates from the Uraga district in the Oromia zone, a renowned coffee-producing region in Ethiopia. Specifically, this exceptional coffee is cultivated in the Robo Boda sub-district or Kebele, nestled at elevations ranging from 1,800 to 2,200 meters above sea level. The region’s high altitudes provide an optimal environment for growing premium Arabica coffee, particularly the highly regarded Kurume and Dega varietals.

These heirloom cultivars are celebrated for their superior quality and unique flavour profiles, contributing to the Grade 1 classification of Roba Boda coffee. The processing of this coffee involves a fully washed method, an approach that enhances the beans’ intrinsic qualities. Upon harvesting, the ripe coffee cherries are carefully inspected to ensure only the best are selected for processing. The cherries are then de-pulped, mechanically removing the outer skin to expose the coffee beans within. This is followed by a fermentation process lasting 48 to 72 hours, during which the beans are left in tanks to break down the mucilage naturally. The duration of fermentation is adjusted based on weather conditions to achieve the ideal balance of sweetness, cleanliness, and complexity.

After fermentation, the beans undergo a thorough washing to remove any residual mucilage. This washing process helps highlight the inherent characteristics of the Kurume and Dega varietals, known for their distinctive sweetness and complexity. The beans are then spread out on raised drying beds, where they are monitored and regularly turned to ensure even drying and to prevent any unwanted fermentation or mould growth. This drying phase typically lasts between 10 to 15 days, depending on environmental conditions.

The fully washed processing method, combined with the unique terroir of the high-altitude Oromia region, results in a coffee that is both clean and complex, offering a sensory experience that captures the essence of its origin.