Ethiopia Gogogu

$29.00 SGD

Preorder for Shipping from Wednesday 21st October

Roast Style Filter

Origin Harowelabu, Guji, Ethiopia

Notes Rose florals lead to pomegranate and dried apricot, with a hint of strawberry. Subtle jasmine tea notes emerge as the coffee cools.

Process Natural

Certification Organic

Gogogu is a naturally processed coffee grown by Gemechu Desta Ware on his 15-hectare farm in the highlands of Guji. Following our recent release from his father, Desta Ware Dole, we're incredibly excited to share coffees from two generations of the same family, both from the same harvest period.

At more than 2,350 metres above sea level, Gemechu grows coffee organically beneath shade trees, without the use of fertilisers, continuing the region's longstanding traditions of farming with nature.

Ripe cherries are carefully selected and brought to Gogogu Station, where they are slowly dried under shade for 18–21 days. This traditional natural process, where the coffee cherries remain whole throughout drying, contributes to the sweetness and fruit character of the finished coffee.

Producer Gemechu Desta Ware

Farm Size 15 hectares

Drying Station Gogogu Station

Certifications Organic

Processing Natural

Drying Shaded drying beds, 18–21 days

Variety 74110

Fertilisers None

Harvest December 2025 – January 2026

Altitude 2,350+ masl

Region Harowelabu, Guji

15g ground coffee dose

3:10 total brew time

250g total water volume

94.0 brew temperature

Our recommended recipe for brewing at home or in-cafe, using a Kōno Meimon dripper.
We start with a 50g water bloom for 30 seconds.
Other equipment configuration may require slight recipe modification.

“Farming in harmony with nature is central to how we produce coffee.”

Gemechu Desta Ware grows coffee on a 15-hectare farm in Harowelabu, Guji, at elevations exceeding 2,350 metres above sea level. He is the son of Desta Ware Dole, whose anaerobic natural coffee we recently released. Both coffees come from the same growing region but follow different processing methods, giving us the opportunity to share the work of two generations of coffee producers from the same harvest.

Gemechu grows coffee organically beneath shade trees, without the use of fertilisers, following the longstanding agricultural traditions of Guji, where coffee is commonly cultivated beneath indigenous forest canopies. Formal organic certification builds on these existing practices, with an emphasis on protecting local forests, maintaining healthy soils and preserving natural water sources.

For this release, only ripe red cherries are selected and brought to Gogogu Station within eight hours of harvest. There, the cherries are slowly dried under shade for 18–21 days, with regular turning to ensure even drying. Unlike the 96-hour anaerobic fermentation used for his father's coffee, Gemechu's follows a traditional natural process without any additional controlled fermentation.