Variety: Ethiopian Landrace Region: Guji, Ethiopia Altitude: 1,900-2,100 Meters Above Sea Level Process: Washed Harvest: Dec '24 - Jan. 2025 Notes: Berries, pluot & bright. Out of the forests of Sukke Chiga in Ethiopia's Kercha district, comes this velvety, clean and bright Landrace. We are amped to proffer a Guji wonder like this one, one of our favorite styles of Ethiopian coffee. On the nose we experience a punchy fruit impression, in the cup, the structure is firm and complex. There is a aeromatic and lively purple fruit profile to this Guji. Notes include blackberry, plum, apricot, light peach tones with a delicate florality. Light in body, medium-plus sweetness with an berry acidity shining through on the finish. The name Udesa Fora translates to “resting under a tree,” inspired by the shade-grown coffee of this region. This washing station is managed by Mekonnen Beriso. Between 300–400 farmers contribute their cherries to the station, primarily growing the heirloom 74112 and 74158 varieties at elevations ranging from 1,900 to 2,100 meters in elevation. This washed lot begins with meticulous cherry selection once they are brought to the station. The cherries are then depulped and left to ferment for 72 hours before being washed and spread on drying beds for 8-12 days, depending on the weather. Udesa Fora’s high elevation mixed with its shade trees offers a unique microclimate. This means cool nights and moderate sun rays that allow cherries to develop complex sugars. Our coffees are best after two weeks+ of the roast date. Last Roast: Oct. 27th. A few bags remaining.

Variety: Ethiopian Landrace Region: Guji, Ethiopia Altitude: 1,900-2,100 Meters Above Sea Level Process: Washed Harvest: Dec '24 - Jan. 2025 Notes: Berries, pluot & bright. Out of the forests of Sukke Chiga in Ethiopia's Kercha district, comes this velvety, clean and bright Landrace. We are amped to proffer a Guji wonder like this one, one of our favorite styles of Ethiopian coffee. On the nose we experience a punchy fruit impression, in the cup, the structure is firm and complex. There is a aeromatic and lively purple fruit profile to this Guji. Notes include blackberry, plum, apricot, light peach tones with a delicate florality. Light in body, medium-plus sweetness with an berry acidity shining through on the finish. The name Udesa Fora translates to “resting under a tree,” inspired by the shade-grown coffee of this region. This washing station is managed by Mekonnen Beriso. Between 300–400 farmers contribute their cherries to the station, primarily growing the heirloom 74112 and 74158 varieties at elevations ranging from 1,900 to 2,100 meters in elevation. This washed lot begins with meticulous cherry selection once they are brought to the station. The cherries are then depulped and left to ferment for 72 hours before being washed and spread on drying beds for 8-12 days, depending on the weather. Udesa Fora’s high elevation mixed with its shade trees offers a unique microclimate. This means cool nights and moderate sun rays that allow cherries to develop complex sugars. Our coffees are best after two weeks+ of the roast date. Last Roast: Oct. 27th. A few bags remaining.