Gora is the name of the sub bekele (a smaller area of a larger municipality) where the Gora group of farmers are located. The Gora village is part of the bigger area called Uddo Hadamma.
Expertly trained in agronomy and post-harvest practices by the “King of Guji”, Ture Waji, all of these farmers are growing the Gibirrina/Serto variety (74110 & 74112), which are locally selected from Guji for their disease resistant qualities. This coffee grows beneath the canopy of indigenous trees on rich loam soil typical of the luscious hills of the Guji zone.
Naturally processed the lots are tagged and separated and recorded with the start date of drying. Moisture content changes are recorded daily to ensure even and effective drying, in turn ensuring long-term quality of the lots.
Can you taste it?
Due to its natural process the Gora is both fruity and nutty on the pallette. Expect tasting notes of Pineapple, Dark chocolate and Peanut butter.
Due to its light and delicate flavour we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
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