Ethiopia Guji Uraga Suke G1 Natural

Description

About This Coffee :

Ethiopia Guji Uraga Suke G1 Natural

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Chamomile, Mango, Passionfruit, Wild Honey

Variety: Heirloom 

Altitude: 1,900 - 2,300 m 

Processing Method: Natural 

Origin: Suke, Uraga, Guji 

Region and Farm Introduction: Uraga is a well-known coffee-growing area in Ethiopia’s Guji Zone, Oromia. Its highland environment, fertile soils, and cool growing conditions support the development of expressive floral aromas, vibrant fruit character, and natural sweetness.

This Suke G1 Natural lot features a delicate combination of chamomile florals, ripe mango, juicy passion fruit, and wild-honey sweetness. The tropical fruit notes bring a lively, juicy character, while chamomile adds a gentle floral layer and wild honey rounds out the finish.

Processing Method Features: The Natural process dries ripe coffee cherries with the fruit intact, allowing the beans to develop sweetness and a fuller expression of fruit character during drying. This method often produces a rounded mouthfeel and pronounced fruit aromatics.

In this lot, the Natural process complements the mango and passion fruit notes, while chamomile adds floral elegance and wild-honey sweetness brings balance to the finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm