GOGOGU, Ethiopia

In the Cup
This light roast offers a delicate, refined profile. The first sip brings bright citrus and floral aromatics, with jasmine lifting the fragrance. As it cools, juicy raspberry sweetness emerges, carried by a black tea-like body that’s smooth and clean. The finish is long, crisp, and subtly sweet, making it an elegant and complex drinking experience - ideal for those who appreciate nuanced, high-grown Ethiopian coffees.

About the Coffee
Gogogu comes from the remote town of Dida Haro Hada Raro in the Uraga district of Guji, Oromia - one of Ethiopia’s most historic coffee-growing regions. The name “Gogogu” means dry in Oromiffa and is also the name of the principal mountain in the area.

To reach this community, coffee must travel a long route - from Addis Ababa to Hawassa by plane, then five hours on dirt roads. Farmers often deliver cherry to the Gogogu processing center by horse, mule, or donkey from farms 30–90 minutes away.

The rainy season here now lasts nearly all year, making transport and harvesting difficult. Farmers seize short sunny windows to pick and move as much ripe cherry as possible.

Farms are small (1–2 hectares), intercropped with shade trees like false banana, maize, and native species such as Korch and Wanza. The soil is sandy loam - fertile, well-draining, and able to produce high-quality coffee without fertilizers.

At the Gogogu washing station, cherry is fermented for 48–60 hours in cement tanks, then dried for 7–8 days on raised beds. This washed process highlights the coffee’s tea-like structure and bright, floral-fruit aromatics.

Community
The people of Gogogu belong to the Oromo ethnic group and speak Oromiffa. Life is rural and coffee-centered, with limited access to electricity, clean water, and schools. Despite these challenges, the farmers are renowned in the specialty coffee world for their deep-rooted knowledge and commitment to producing outstanding coffee.