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Delicate notes of night jasmine and stone fruit including nectarine, apricot, and white peach blend with bright citrus reminiscent of tangerine. A clean cane sugar sweetness carries the florals into flavors reminiscent of jasmine tea, honeysuckle, and hints of rose. The cup finishes elegant and tea-like, with lingering florals and a gentle citrus acidity

Last year we featured a coffee from this same mill, which we absolutely loved. We were incredibly happy that this year’s crop from the Gogogu mill was of as good a quality as last year’s.
Gogogu washing station is located in Wate Gogogu, in the Uraga district of Ethiopia's Guji Zone. Guji sits in the Oromia region of southern Ethiopia, just south and east of the more famous Yirgacheffe and Sidama. For decades its coffees were sold under those better-known names, but over the last fifteen years Guji has earned recognition as a distinct origin in its own right with Uraga as one of the most sought-after sources of coffee in all of Ethiopia.
Gogogu is remote even by coffee standards. Reaching the village takes hours on dirt roads and the farms surrounding it sit at roughly 7,500 feet above sea level, which puts it amongst the highest coffee-growing elevations anywhere on Earth. At this altitude, cool temperatures slow cherry maturation to a crawl, concentrating sugars and acids into exceptionally dense beans. The sandy loam soils are fertile and biodiverse, rainfall is steady, and most farmers here don’t use fertilizers or pesticides at all- just farm compost and a healthy, biodiverse landscape that suppresses pests naturally.
Gogogu serves around 450 smallholder farmers, most tending less than a hectare of coffee alongside their food crops. The station is operated by SNAP Specialty Coffee, an Ethiopian exporter founded by Negusse Debela that has invested heavily in quality-focused washing stations across Guji and has helped build Gogogu's reputation with consistent top quality coffee.

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.