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ETHIOPIA, Guji Gogogu - Espresso Roast

ETHIOPIA, Guji Gogogu - Espresso Roast

CACAO - RIPE BERRY - STONE FRUIT

$21.00 AUD
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ETHIOPIA, Guji Gogogu - Espresso Roast
Country
ETHIOPIA
Producer
Various Smallholding Producers
Region
Gogogu. Uraga, Woreda.
Elevation Range
1870 - 1980 m
Variety
Ethiopian Heirloom
Processing Method
NATURAL
Drying Method
Raised Bed Sun-Dried

This washed heirloom lot from Gogogu showcases cacao, berries, Peach and Jasmine atop a clean, syrupy sweetness. Grown at 2,340 meters in Ethiopia’s Uraga district, it reflects the high-altitude clarity and precision that define exceptional Guji coffees.


Gogogu is a remote community located in the Dida Haro Hada Raro kebele of Uraga in Ethiopia’s Oromia region. The area’s name, derived from the Oromiffa word for “dry”, references both the local mountain and the community’s rugged environment. Reaching Gogogu requires multiple flights and hours of travel on winding dirt roads, underscoring its isolation. Yet this remoteness contributes to its uniqueness. Fertile sandy loam soil, steady rainfall, and cool temperatures create a pristine growing environment rarely found elsewhere.

perfect espresso

RECIPE

Dose: 18–20 g of coffee
Yield: 36–40 g liquid espresso
Time: 25–30 seconds
Pressure: ~9 bars
Temp: ~93 °C / 200 °F

EXTRACTION GUIDELINES

  • Brew ratio: 1:2 (coffee in : espresso out)
    Example: 18 g coffee → 36 g espresso liquid in the cup.
  • Time: 25–30 seconds.
  • Flow: Should resemble warm honey dripping smoothly.

EVALUATE THE SHOT

  • Crema: golden‑brown, thick, and even.
  • Taste: balanced — no harsh sourness (under‑extracted) or bitterness (over‑extracted).

Brewing method

Espresso machine
Pre‑heat Your Espresso Machine

01. Pre‑heat Your Espresso Machine

-Turn on the machine and let it warm up (at least 10–15 minutes).-Run a blank shot (without coffee) to heat the grouphead and portafilter.

Weigh and Grind Coffee

02. Weigh and Grind Coffee

-Dose: 18–20 g of freshly ground coffee (for a standard double shot).-Grind size: fine, similar to table salt.-Use a burr grinder — consistency is critical.

Distribute Grounds Evenly

03. Distribute Grounds Evenly

-Add coffee to the portafilter basket.-Tap lightly or use a distributor tool to level the coffee bed, avoiding air pockets.

Tamp with Consistent Pressure

04. Tamp with Consistent Pressure

-Use a flat‑bottom tamper.-Apply firm, even pressure (approx. 30 lbs / 14 kg).-Ensure the puck surface is level for even water flow.

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What our customers say

Amazing product! The quality exceeded my expectations and the customer service was outstanding. Highly recommend to anyone looking for premium quality.
S
Sarah Johnson, NSW
Fast shipping, excellent packaging, and the product works perfectly. This company really knows how to take care of their customers.
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Michael Chen, NSW
Great value for money. The product arrived quickly and was exactly as described. Will definitely be ordering again soon.
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Emma Rodriguez, NSW
“Unity Blend is a game changer. The crema is thick, chocolatey, and those citrus notes shine through without over-powering. My L’Affare machine has never produced shots this balanced. Totally hooked!”
J
Jamie Wilson, QLD
“As a weekend barista, I’ve tried heaps of blends. Unity Blend hits the sweet spot: smooth caramel, milk chocolate richness and just the right orange zest finish. Brewed as espresso or filter, it never disappoints.”
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Sarah Nguyen, NSW

How long will my coffee stay fresh?

A: Coffee hits its sweet spot within 2–4 weeks after roasting. That’s why we roast weekly—to make sure what lands on your doorstep is alive with flavour. Brew it fresh, and you’ll taste the difference.

What grind size should I use?

A: It depends on your brew style. Espresso? Go fine. Pour-over or drip? Aim for medium. French press? Think coarse, like sea salt. Don’t stress—we’ve got guides to make it easy, and we can even grind it for you if you’d rather skip the guesswork.

Where do your beans come from?

A: Everywhere across the Coffee Belt—from Colombia to Ethiopia, Brazil to Costa Rica. We source from farmers who care about quality and sustainability, and we celebrate the diversity of flavours each origin brings. That’s why RAZA means race—it’s about unity, culture, and connection in every cup.

What makes RAZA coffee different?

A: We roast fresh every single week in Sydney by order. No dusty shelves, no stale beans. Just carefully sourced coffee, small batch roasted with purpose, and delivered straight to your door.

Do roasted coffee beans expire? How long can I keep them?

A: Yes—roasted beans don’t last forever, but they stay good if stored well. After roasting, flavour peaks over first 2-4 weeks. After that, some aroma and subtle notes fade. Store in a cool, airtight container out of sunlight. At RAZA, because we roast weekly and ship fast, you’ll always be getting peak flavour if you brew within that window.

Is your decaf really good?

A: We get it. Decaf gets a bad rep. But our Swiss Water Decaf is different: chemical-free, full of flavour, and smooth enough to sip all day (and night).

Are your coffees suitable for milk-based drinks?

A: Definitely. Our blends are crafted to shine in flat whites, lattes, and cappuccinos, balancing beautifully with milk while keeping their unique flavour notes.