Ethiopia Uraga Gomoro G1 Supernatural

Ethiopia Uraga Gomoro G1 SupernaturalSupernaturals are crafted through carefully controlled fermentation and drying methods, often combining several techniques within a single lot. These may include adjusting temperatures to either accelerate or extend fermentation, drying cherries in thick layers on raised beds, using shade to slow moisture loss at key stages, or briefly covering the cherries to preserve warmth and humidity. By responding to the natural condition of the cherries at each

Supernaturals are crafted through carefully controlled fermentation and drying methods, often combining several techniques within a single lot.

These may include adjusting temperatures to either accelerate or extend fermentation, drying cherries in thick layers on raised beds, using shade to slow moisture loss at key stages, or briefly covering the cherries to preserve warmth and humidity.

By responding to the natural condition of the cherries at each origin, we select the processing approach that best amplifies their inherent qualities.

The result is a range of natural coffees with heightened flavour, sweetness, and body — coffees that move beyond the expected. Supernaturals.

Uraga Gomoro is a distinctive specialty coffee from Ethiopia’s Guji Zone, an area celebrated for its deep-rooted coffee-growing tradition.

Grown at high elevations of around 2,200–2,300 meters above sea level, the coffee benefits from fertile volcanic soil, cool mountain conditions, and an ideal climate for slow cherry development. It is naturally processed, with the cherries dried whole to encourage greater sweetness, depth, and complexity in the cup.

The combination of careful processing and Guji’s exceptional terroir produces a coffee that reflects the character, quality, and agricultural heritage of southern Ethiopia.

Process

In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried in indirect or direct sunlight. For this supernatural, cherries - hand harvested and selected via Brix measurement at their optimum ripeness - are weighed and spread evenly in a thick layer on raised drying racks lined with plastic sheet. The sheet is then rolled up (not unlike a burrito) and the cherries are fermented for a pre-determined amount of time. Unlike a strict anaerobic fermentation there is some limited oxygenation. After the fermentation period the coffee is shade dried in a thick layer. The precise recipe is a closely guarded secret and varies for each washing station with adjustments to fermentation time, cherry volume, and thickness of drying layers making up the possible variables.
 
In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.
 
Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment prior to secondary processing (hulling, grading, sorting, handpicking and bagging in Grainpro for export).