Ethiopia Guji Urabeast G1

Region: Guji, Oromia, Ethiopia
Producer: Smallholder farmers (Uraga area, processed at Urabeast lot)
Varietal: Ethiopian Heirloom (including JARC 74110, 74112)
Process: Washed
Altitude: 2,100 – 2,300 masl
Taste Note: Red currant, grape, tea-like finish
Brewing method: Best as pour over (V60, Kalita, Origami) for clarity; also works in lighter espresso

Roaster Note
This Urabeast lot bursts with a lively brightness of red currant, unfolding into juicy layers of grape sweetness. The washed process keeps the flavors clean and defined, allowing the fruit character to shine with remarkable clarity. As the cup settles, a gentle red tea aftertaste emerges, soft and lingering, bringing balance to its vibrant acidity. The texture is silky yet light, with a finish that carries both elegance and persistence. Each sip feels refreshing and precise, embodying the hallmark refinement of Guji coffees while standing out for its structured fruit depth.

Bean Info
The Urabeast lot is a specialty microlot from the Uraga / Guji area in southern Ethiopia. The name “Urabeast” is a coined lot name combining “Uraga” (the local region) with “beast,” meant to evoke energy and strength. The coffee is sourced from smallholder farmers in micro-regions such as Tobutu, Gomoro, and Suke around Uraga.

While Ethiopian coffees generally remain grouped under “heirloom” or local landraces, this lot is believed to contain a mix of local varieties, including JARC-74 lines (74110, 74112) and inherited indigenous varietals passed through farmer generations. Such diversity contributes to layered aromatics and complexity in Ethiopian coffees.

This lot is fully washed. The cherries are hand-picked and delivered fresh, sorted and floated to remove defective or low-quality fruit. The pulping is done promptly, and the beans undergo fermentation (wet/soaked) to remove mucilage completely. After fermentation, the beans are washed and then dried on raised beds under controlled conditions — turned periodically to ensure even drying and to avoid over-fermentation or undesired off-flavors.

At altitudes between ~2,100 and 2,300 masl, the region experiences cool nights and high diurnal temperature variation, which slows cherry maturation and intensifies the development of sugars and aromatic precursors. The soils and microclimate of Guji, combined with careful processing, allow the lot to express both vibrant fruit notes and deeper complexity.

The Urabeast lot is positioned as a bold, distinctive microlot within Guji’s growing reputation for expressive, terroir-driven coffees. Its name and branding evoke strength, yet the microlot aims to preserve the elegance and nuance typical of Ethiopian washed profiles. The mix of heirloom genetics and precise washing/drying contribute to clarity, depth, and a fruit-driven cup with red-tea character.