Name: Dinkinesh: Gogogu
Region: Uraga, Guji, Ethiopia
Tasting Notes: peach cobbler, cranberry, sugar cane, jasmine
Producers: Various small-holder producers
Process: Washed
Varieties: Ethiopian Landraces
Altitude: 2,340 MASL
Roast: Light
Recommended Brew Ratios:
Espresso: 1:2.2 - 1:2.3 (17.5-18g in, 38.5-41.5 out, 25-28 seconds)
Filter: 1:17
Batch Brew: 1:17
More:
Gogogu comes to us from the town of Dida Haro Hada Raro in the Uraga district of Guji, within Ethiopia’s Oromia region. Remote and difficult to reach, this area is known for its rugged beauty and deep coffee heritage—Guji being one of Ethiopia’s oldest coffee-growing regions.
“Gogogu” is both the name of the mountain that towers over the area and the Oromiffa word for dry. It’s here that local producers deliver ripe coffee cherry to the Gogogu processing center, often traveling by horse or mule along muddy roads that wind through dense highlands.
Climate change has stretched what used to be short rainy seasons into nearly year-round rain, making transport and harvest especially challenging. Yet, despite these hardships, the farmers of Gogogu remain steadfast—drawing on generations of coffee knowledge to produce remarkably expressive coffees.
Their farms, intercropped with false banana, maize, and native shade trees, thrive in fertile sandy loam soil that nurtures complexity without the need for fertilizer. The result is a coffee that speaks to the distinct character of this mountain community.
*IF you would like this coffee ground, please specify brew method in comments.
