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Ethiopia Guji Uraga GR1 Natural (Wine Process)

Body: Full
Acidity: High
Process: Wine Process
Cupping Score: 87.25

Dose: 22g
Extraction: 26-31 seconds

Tasting Notes:  Notes of lemonade, plum, apricot, blackcurrant, and peach throughout. A stone fruit acidity and smooth body carries through to a long blackberry and dark chocolate finish.

Background:  This Ethiopian Coffee is produced in the region of Oromia Guji, across a 200-hectare farm. Grown within an altitude of 2000m – 2100m, this coffee provides a unique cup.

The Wine process is one of the more modern and experimental processes being practiced around the world.

To answer the question “What is wine-processed coffee?” we must first understand how coffee cherries are processed into coffee beans. The coffee fruit, or cherry, contains two seeds that we know as coffee beans. These coffee beans are encased in a thin layer of flesh called parchment.

Coffee processing refers to the various methods that are used to transform coffee cherries into the coffee beans that we roast and brew. Various coffee processing methods exist, and each results in a coffee with its own distinct flavour profile. Some coffee processing methods rely more on water, while others use very or no water to remove pulp and skin. Depending on how coffee beans are processed, they can significantly vary in sugar content.

The wine processing method is rather rare. It is quite similar to natural wash, and the main difference is that coffee beans are being kept under the sunlight longer. The natural process is when coffee beans are dried with only the help of the sun for about 2 weeks.

The wine processing method requires more time compared to the natural process and takes up to 60 days. Hence, more time and labour are needed to produce wine coffee. After 60 days, coffee cherries start to resemble raisins and are then collected, sorted, and depulped. Further, these coffee beans are dried up again to achieve the desired moisture content level of 12%-14%.

Coffee beans used in wine processing are harvested not at the peak of harvest but two weeks after. This results in a more active fermentation process and a higher concentration of sugar, which makes coffee taste like wine. This winey taste is one of the most distinctive characteristics of wine-processed coffee.

N.B. Our Single Origin Espresso roasts are roasted for black based coffees.