The Guji Zone produces some of the highest scoring coffees in Ethiopia, which itself produces some of the highest scoring coffee, period. Within the Guji Zone, there’s one woreda (village) that consistently produces coffees that can be really spectacular, and that woreda is called Uraga. Tasting your first Uraga coffee is one of those things that gets burned in your memory, the name is great and the cup profiles are unique. The Guji zone was previously classified as an area within the Sidama Zone, but was somewhat recently designated as it’s own zone within the Oromia Region, and the unique coffees produced here were a contributing factor that led to Guji earning it’s own zone-hood. This lot followed a tradition of long fermentation followed by a soak once washed fully. After these steps the coffee is dried on raised beds for roughly 12 days. After dried to 10.5% moisture content, the coffee is transported 8+ hours to the capital, Addis Ababa, to be hulled, color sorted, and then bagged for export. To be proud and sappy, this coffee is perfect. When hot, you get the brightness of Fresh Lemon-Lime and sweetness of raw sugars, like Panela. As it cools the fruity notes become more like a rich dessert with flavors reminiscent of Peach Tea and Cobbler, and there’s this classic Ethiopian floral note of Orange Blossom that doesn't stop. This is the coffee to hook your friends on specialty coffee.