Ethiopia Guji Bule Hora Dogo Natural G1
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Tasting Note: Lemony | Floral | Brown Sugar Sweetness
Size: 200g / 1kg
Brewing Recommendation: Filter Brew
From Oboleyan Coffee Export PLC, this natural coffee is what our head barista would say "clean for natural" with delicate floral notes that reminisce white flowers. The citric acidity makes it a little lemony at first, which then turned into grapefruit once the brown sugar sweetness kicks in. Good ol' Ethiopian natural!
Dogo, in Western Guji, offers the perfect environment for growing luscious, rich coffee cherries. Combined with exceptional rainfall, fertile soil, and processing that prioritises quality, the warm days and cool nights (natural thermal shocks!) on a high altitude of 2,100-2,200 m.a.s.l. result in unmatched coffee.
Farmers handpick ripe red cherries and deliver them to Oboleyan's washing stations. Ripe, red cherry is selected and placed on raised beds and raked frequently by workers to ensure even drying. Cherry takes approximately 12 to 15 days to dry. Cherry is dried in warehouses at each station for 2 to 3 months before being milled and ready for export.
On the Naming of the Coffee
At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a country in the Horn of Africa.
Ethiopia is said to be where all coffees come from, and coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries.
Guji is a zone in Oromia Region of Ethiopia, named after a tribe of the Oromo people.
Bule Hora Dogo
Dogo is a town in the Bule Hora woreda within the bigger Oromia Region of Ethiopia. Oboleyan Coffee Export PLC directly named their washing station "Dogo" after the town's name as well.
Natural in coffee usually means that the coffee is sun-dried as whole cherries (without removing the flesh and skins of the cherries). This method enhances the fruitiness of the coffee but is prone to over-fermentation.
G1 means Grade 1. Ethiopian coffees are graded from 1 to 9. Grade 1-2 are considered specialty grades, Grade 3-9 are considered "commercial".