Uraga Tome - Guji - Ethiopia
Region: Yabitu Tome, Uraga, Guji Zone
Processing: Wet Process
Drying Method: Raised Bed Sun-Dried
Grade: Grade 1
Crop year: 2020
Notes given by Q Grader No.1: Floral impressions of orange blossom and star jasmine, with simple syrup sweetness backing elegant Earl Grey, mace and fruited hard candy accents, and acidity like black tea with lemon.
Notes given by Q Grader No.2: It smells sweet, clean, and a pearl jasmine tea note is a bit understated. The wet aroma has more of a perfumed floral character, the steam of City roasts marked by strong jasmine and black tea accents, raw sugar and a honey note when breaking through the crust. First impressions on the brewed coffee are the blossoming floral flavors that are so much more present than the aroma lets on. The aroma in the cup shows aspects of fragrant Tuberose and star jasmine. Cup complexity is directly tied to roast level and sticking to the lighter end of the roasting spectrum (City roast level) helps to foster a perfumed and sweet cup character. A clear, simple syrup sweetness backs elegant top notes like Earl Grey, mace and a subtle fruited hard candy hint. Acidic impressions hold some citrus vibrance, though not so intense, and features of tannic black tea and lemon influence the flavor profile. When kept to City/City+ roast levels, Tome yields an intensely floral cup with convincing and refined sugar sweetness and soft fruited top notes
Our Cupping Notes: Intense good flavors, Raspberries, Orange Blossom, Pink Rose on the nose, this coffee reminds us of classic Yirgacheffee/ Guji year after year.
On crust: Intense sweetness, tonnes of stone fruits, and peach.
On Filter: Raspberries, Jasmine, Starfruit, Melony body. Very good acidity. When the cup cools, you taste Earl Grey.
This coffee is worth a grab.
Tome washing station site is named after the town in which it is located. Sitting at about 1950 meters above sea level, Tome marks the lowest end of the altitude spectrum and farms reach up to 2200 meters. This privately owned washing station processes the coffees from out-growers in the surrounding highland towns called "kebeles". Tome is specifically buying coffee from the kebeles of Tome, Tobitu, Gomero and Koba. There are hundreds of farmers from these towns selling coffee to Tobe. With farms that are often less than a hectare in size, the small batches from each farm are then blended together in larger process batches organized by delivery dates and grade. This is a grade 1 coffee, the top grade, which means it's been sorted several times in order to remove the maximum amount of defects. Tome produces both fully washed and dry process coffees, though the latter was about 1/4 of their overall production last year. The station also holds organic certification, though we did not pay for the certificate this year and so are unable to sell as such.
We roast our coffee every Sunday and Tuesday. Our beans are roasted to order as we want to produce the best to our coffee drinkers.