Opens with bright fruit notes of white grape and pineapple. Notes of honey add sweetness to the cup and give the impression of jackfruit and guava. The cup also has a graham cracker sweetness that helps bring sweeter peach and apricot flavors into focus. These combine with hints of vanilla to produce a flavor similar to peach cobbler. The cup finishes with a caramel sweetness and floral notes of honeysuckle and star jasmine.

This release takes its name from the Gogogu Coffee Washing Station, located deep within the Uraga district of Ethiopia’s famed Guji zone. Nestled at elevations approaching 7500’, this region sits near the upper limits of viable coffee cultivation, not just in Ethiopia, but globally. These extreme altitudes are part of what makes coffees from Uraga so prized.
At this elevation, the growing conditions place unique physiological stress on the coffee trees. The cooler temperatures slow cherry development, which allows sugars and organic acids to accumulate more gradually. This extended maturation period often results in heightened sweetness, pronounced floral aromatics, and a vibrant, layered acidity. However, these benefits come at a cost: the trees yield smaller harvests, ripening is more staggered, and the terrain makes farming labor-intensive and logistically challenging.
Pests and coffee diseases are less prevalent at these heights, reducing the need for chemical intervention and making it easier for many producers in the region to adhere to organic or low-input farming practices.
Washing stations like Gogogu play a crucial role in this ecosystem, often working with hundreds of smallholder farmers who grow coffee on tiny garden plots, typically interplanted with food crops and shade trees. The station provides centralized processing, including careful sorting, fermentation, and drying, to transform these microlots into exportable, specialty-grade coffees.
In a country that already sets the global bar for distinctive coffee character, the Gogogu station and its highland surroundings represent an apex of both quality and challenge, where environmental extremes push the boundaries of what’s possible in the cup.

Washed Ethiopian coffees are incredibly fickle to brew. We like to use low mineral water- reverse osmosis or distilled, in a 1:14 brew ratio with much cooler than usual water of around 190-195°F. A relatively quick brew time also helps to highlight the delicate floral and fruit notes - ideally brew time is less than 3 minutes.
This coffee also lends itself incredibly well to a flash brew (not cold brew.) Details on our recipe and recommendations for flash brew can be found on our website. Search for "Flash".