Goro Site

Tasting notes

Character

• Clean
• Floral
• Bright

We’re thrilled to bring on our first Ethiopian coffee of the season! This coffee comes from the Goro Site washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Uraga, Guji. This washing station was first built in 2013, and was taken over by Habtamu Fekadu Aga in 2020, who has since implemented many quality control innovations including a new pulping machine to create more homogenous lots. The site currently has 7 permanent workers and over 100 seasonal workers. Goro Site supports the surrounding community through aiding in nearby elementary school renovations and offering interest-free payments to farmers for their crop prior to the harvest. After harvesting, cherries are machine-sorted and pulped, leaving about 10% of mucilage on the bean to ferment for 24 hours. Then, the beans are hand washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and laid out to dry for 9-12 days under protection from direct sunlight until ideal moisture content is reached. We purchased coffee from Habtamu’s Danche Site in Yirgacheffe last year, and this lot is another beautiful example of the excellent coffees their teams produce. This coffee is delicate and expressive, with notes of juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. apricot and blackberry and a jasmine tea finish. Region Uraga, Guji Altitude 2010-2250 MASL Process Washed Varietal Ethiopian LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown.