An Ethiopian masterpiece — this 93.5-point washed lot from Guji overflows with crystalline sweetness, jasmine-pearl florals, and lemon-blackberry clarity, finishing with subtle hop-water cool and honeyed citrus depth.

A washed-process standout from the highlands of Guji, Ethiopia — Goro Bedessa delivers refined sweetness and a vivid floral top end, grounded by a medium body and gentle structure. Expect layered notes of jasmine-pearl tea, orange-blossom honey, peach, and blackberry juice, all carried by a silky, tea-like body. As the cup cools, accent flavors of lemon rind, hop water, and simple syrup emerge into a lingering finish of citrus-honey and refined florals.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
Sourced from Goro Bedessa in the Hambela Wamena district of Guji, Ethiopia. The station is operated by Ismael Hassen of Kayon Mountain Coffee, working with several hundred smallholder farmers in the region. Sitting around 2000–2100 m, the high-altitude terroir encourages slow cherry maturation and exceptional bean density. The cherries are hand-sorted and floated before entering a wet-process: depulped, fermented 24–36 hours, then washed and sun-dried on raised beds for up to two weeks. The result is a cup with crystalline sweetness, expressive florals, and lively structure.

Roast Levels & Flavor Profiles
Light Roast — Vivid florals of jasmine-pearl tea and orange-blossom, honeyed citrus sweetness, tea-like clarity.

Medium Roast — Silky body with peach stone fruit, blackberry juice, sweet spice, and a bright lemon-honey finish.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Ethiopia (Birthplace of Arabica, famed for heirloom varietals and expressive clarity)

Region — Goro Bedessa, Hambela Wamena, Guji Zone (High-altitude terroir with aromatic complexity)

Altitude — 2000–2100 m (Cool climate yields slow cherry maturation and dense beans)

Processing — Wet Process (Washed) (Produces clean, transparent cups with refined florals)

Drying Method — Raised Bed Sun-Dried (Up to 2 weeks slow drying enhances sweetness and structure)

Cultivar Detail — Ethiopian Heirloom Varieties (Heritage trees with complex genetic diversity)

Grade — Grade 1 (Highest commercial export grade for clarity and refinement)

Screen Size — 14–17 (Well-sorted heirloom lot with excellent bean density)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 93.5 Points (World-class clarity, floral lift, and vibrant acidity)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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