Ethiopia - Gogogu Bekaka
Origin : Ethiopia
Region : Guji, Uraga
Farm : Various smallholder farmers
Varietal : Ethiopia Landraces
Altitude : 2 000 - 2 280 m
Process : Washed
Tasting notes : Pear, sugar candy, jasmine
It's a beautiful washed Ethiopian, all in freshness. A light pear taste at first, that fades and gives way to a honeyed side reminiscent of candy cane. The whole thing ends on a jasmine finish. Very little acidity.
This is the new harvest of the year in washed process, the freshness is impeccable.
The Gogogu washing station is located deep in the forests of Guji. Believe it or not, these wonderful coffees from the high altitude (the highest in all of Ethiopia, at 2,310 m) and densely forested territories of the Uraga woreda were once trucked across the border to Yirgacheffe, to be sold there as Yirgacheffe coffees. No one had yet recognized their distinct character.
Today, the coffees of Guji Uraga deserve their own differentiation. In the southernmost forest of the Uraga region lies the forest of Ugo Begne and the community of Wate Gogogu, where the Gogogu washing station produces a truly singular coffee. The washing station is located on a plain surrounded by small farms that supply cherries to the mill.
Managed by lifelong coffee trader Kedir Jebril, Gogogu's coffee undergoes a meticulous process: he leaves the freshly peeled beans under water for 60 hours, compared to the average 48 hours for washing stations. The coffees are then washed vigorously in elongated channels while being selected for their quality. The less dense Grade 2 beans are screened at the top of the channel and sent to their own drying stations.
In this case, the denser Grade 1 coffees are finally sent to a soaking tank where they spend the night removing excess mucilage from the beans before being sent to the drying beds. Kedir keeps its coffee in parchment covered with a net for the first 5 or 6 days to avoid cracks and direct exposure to the sun which can damage the integrity of the beans.
After this initial drying period, the coffee is exposed to sunlight and left to dry for an additional 5-6 days before being packed in the storage warehouse for over a month.
Very appreciated in manual brewing technique and will be interesting in short or long. In cold coffee it will also be great.
You will also find this coffee in Les Cascades, our new summer blend.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 35 grammes
Time : 30 secondes
Water temperature : 200° F (93° C)