Ethiopia

Wate Gogogu

/Behind the story/

The farms of Wate Gogogu are some of the newest coffee farms in all of Ethiopia, where the coffee has a long history well known. Although many of the coffee trees growing in Wate Gogogu are young, only around 5-10 years old. Kabir Jabril and his brothers have quickly become recognized as producing some of the most sought-after coffee in Ethiopia and putting the district of Uraga on the map. Known for its extremely high elevation, Uraga hadn’t previously been known to produce high quality coffees. Though because of the high elevation, the coffees had to be given an extra amount of special care to show that potential. In just a short time apart, Kabir and his brothers found a washing station in the region, focusing on methodical processing and high quality standards.

/Organic KURUME/

The Kurume is a well-known Ethiopian regional landrace varieties founded first time in Yirgacheffe. In Guji, The Kurume variety goes by the name of Kudhum variety. Wate Gogogu station works only with organic farmers in the greater area, whose farms vary between 1-10 hectares each. Coffee cherry arrives at the station where it is immediately hand-sorted to  inspected for defects and foreing matter, pulped, floated in order to separate by density, and then fermented for 24-36 hours depending on the relative microclimate. After fermentation the coffee is washed thoroughly with fresh water and soaked for 5-6 hours. After soaking the coffee is transported to raised beds for drying 7-10 during which it is continually rotated and inspected for consistency.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30