Discover our limited edition Ethiopia Goro Muda: A specialty coffee from Ethiopia for espresso

1

Know your coffee's origin

2

The Muda Tatesa Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

At OR Coffee Roasters, we believe that knowing the story behind your coffee makes every cup even more special. Our latest specialty coffee, the Ethiopia Goro Muda, is sourced from the Walichu Wachu Industry Private Limited Company (WWIPLC), an organization dedicated to supporting coffee farmers in the Guji Zone and Uraga district since 2017. With over 1,405 household coffee farmers and 9,731 families involved, they cultivate 2,171 hectares of coffee land, ensuring sustainability and quality. This natural specialty coffee highlights the unique flavor profiles that result from meticulous natural processing methods in the Goro Muda region.

For more than four years, we have been working together with Walichu Wachu, sourcing organic-certified coffees for our blends and single-origin coffees. Welichu Wachu holds organic certifications from EOS, NOP, and verification from enveritas, showcasing their commitment to high-quality, ethically produced coffee. By choosing this coffee, you’re supporting not only exceptional flavors but also the livelihoods of many families in the community.

3. The Muda Tatesa Region

The Muda Tatesa region is known for its exceptional natural coffee processing, allowing the beans to develop unique flavors. This area, located within the Uraga district, provides the perfect environment for coffee cultivation, characterized by its high altitude and rich soil. By enjoying this coffee, you’re directly supporting the farmers who dedicate their lives to producing some of the best beans in Ethiopia.

4. Roasting process

Our Ethiopia Goro Muda coffee features a distinctive roasting process tailored to highlight its unique characteristics. Due to the smaller size and higher density beans, we employ a careful roasting approach:

1. Initial Stage: A significant amount of energy is put into the roasting drum to ensure the heat penetrates the dense beans.

2. Monitoring the Roast: Throughout the initial roasting stage and browning phase, we closely monitor the roast curve. This natural coffee’s sugars may caramelize faster, requiring vigilant attention.

3. Maillard Reaction: As the roasting progresses, we lower the gas setting to maintain control. Our goal is to achieve a longer and slower roast, enhancing the espresso experience.

5. How to enjoy this coffee

This Ethiopia Goro Muda specialty coffee is ideally suited for espresso preparation. When brewed as an espresso, it showcases its sweet, creamy body and caramel aftertaste, elevating the unique flavors of apricot, blueberry, and honey.