Medium Roast, Whole BeanGORA Ethiopian Single-Origin Coffee
From $13.97
Guji, Ethiopia · 2,200 m · roasted at source
Grown between 1,500 and 2,200 metres, roasted and sealed before it leaves the country. Floral on the nose, chocolate underneath, a light citrus lift.
What we will answer for
Graded as specialty, not commodity. It is the tier above what most supermarket coffee is cupped at.
Lab-tested, because badly dried coffee genuinely carries this risk and a claim without a test is just a sentence.
Crisp and bright on the palate without the sourness that makes people reach for milk to fix it.
The roast happens in Ethiopia. It is the single hardest thing on this list for a competitor to copy.
What it tastes like, in their words.
Very good coffee! Smooth, rich flavor with no bitterness. The aroma is amazing, and it's easy to drink even without cream or sugar. Definitely worth trying.
I liked this coffee a lot and highly recommend it. Double espresso with some added water, kind of Americano, plus a small amount of steamed milk. It is mild and has delicate notes of chocolate. Smooth, non acidic, no burnt flavor.
Absolutely amazing coffee! GORA has such a smooth and rich flavor without any bitterness. You can really taste the quality of the Arabica beans. I've tried many premium coffees and this one honestly surprised me. Great for my morning espresso.
This was good coffee at a very fair price. Not to sound too snooty, though, it's not the best Ethiopian coffee beans I've ground, but they were well worth the price.
The best coffee. Fresh from Ethiopia. Bring the coffee house home.
Great tasting coffee. Really nice flavor. Would definitely order more!
The things people actually ask
Straight answers about the beans, the roast and the bag.
Whole bean, in all three sizes. Coffee holds its aroma far longer as a whole bean than as grounds, which is the point of roasting it at origin in the first place. Grinding is left to you, on the morning you drink it.
Floral on the nose, subtle chocolate underneath, and a light citrus brightness. The acidity is crisp and bright rather than heavy, so it stays clear black and still holds its shape under milk.
Medium. Dark enough for the chocolate notes to come forward, light enough that the fruit and florals of an Ethiopian arabica are still in the cup.
In Ethiopia, where it grows. Most coffee leaves its origin country green and is roasted near whoever is selling it. GORA's beans are roasted and packaged before they travel, so the bag that reaches you was sealed at source.
It is ground-to-order coffee, so it suits almost anything: pour-over, French press, espresso, cold brew, drip machines and bean-to-cup machines. Pour-over and French press show off the florals best; cold brew turns the citrus into something closer to stone fruit.
The beans are organically grown and lab-tested for purity. Mycotoxins are compounds that can develop when coffee is dried or stored badly; testing for them is a check that the drying and storage were done properly. GORA's coffee is also specialty grade and low in acid.
Buy the amount you will finish in a few weeks rather than a few months. Roasted coffee starts losing aroma once the bag is open. 250 g suits one person, 500 g a household of daily drinkers, and 1 Kg an office or a serious habit. The kilo is the best value per ounce.
Somewhere cool, dry and dark, in the bag it came in, closed. Not the fridge and not the freezer. Coffee picks up moisture and whatever else is in there.
