Ethiopia - Guji Udesa Fora
Ethiopia - Guji Udesa Fora
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Ships directly from Tiny Arms, roasted to order and shipped fresh from the roastery. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Tea/Botanical, Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Tea, Stone Fruit, Tropical
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Ethiopia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Washed
Udesa Fora Station is located in the Sukke Chiga Kebele of Kercha, in Ethiopia’s Guji zone, and it is managed by Mekonnen Beriso. The name “Udesa Fora” translates to “resting under a tree,” inspired by the shade-grown coffee of this region. Between 300–400 farmers contribute their cherries to the station, primarily growing the heirloom 74112 and 74158 varieties at elevations ranging from 1,900 to 2,100 m.a.s.l.
This washed lot begins with meticulous cherry selection once they are brought to the station. The cherries are then depulped and left to ferment for 72 hours before being washed and spread on drying beds for 8-12 days, depending on the weather.
Udesa Fora’s high elevation mixed with its shade trees offers a unique microclimate. This means cool nights and moderate sun rays that allow cherries to develop complex sugars.
Province - Sukke Chiga Kebele
Farm Name - Mekonnen Beriso
Altitude 1,900- 2,100 masl
Variety - 74112 & 74158
Process - Washed
Tasting Notes: black tea, cherry, & tropical
