Coffee
Ethiopia Guji Uraga
A coffee roasted by Onyx Coffee Lab. The roaster tastes peach, jasmine, black tea in it.
Tasting notes
These are the roaster’s words for what they found. If you taste something else, you are not wrong — notes are a map, not a test.
Where it comes from
- Roast level
- Light
- Best for
- Filter or espresso
We do not have lot-level provenance for this coffee yet — farm, varietal and altitude are still missing. That is a gap in our data, not a gap in the coffee.
What that actually means in the cup
Light roast
Roasted to keep origin character in front: acidity, florals and fruit. Light roasts are less forgiving of a coarse grind — if it tastes thin or sour, go finer before you blame the coffee.
Brewed as filter or espresso
Roasted to work either way. A good pick if you brew filter on weekdays and pull shots at the weekend — one bag, no compromise you have to think about.
Roast date and freshness
Roast date matters more than a best-before date. Most filter coffee tastes best somewhere between 4 and 21 days off roast, and espresso often wants 7 to 14 days of rest before it stops tasting harsh. Very fresh coffee is not "better" — it is still degassing, which makes it hard to brew evenly.
Roast batches we know about for this coffee:
- 7 days30 Jul 2026In the window most people find best for filter brewing.
Day counts are from today, so they move as the page ages — that is the point.
Where to buy it
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What people thought
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Not sure where to start?
A starting point for Ethiopia Guji Uraga on your gear — the roaster's recipe if there is one, what the community brews if there isn't, and an honest note about which.
Recipes for this coffee
No recipes for this coffee yet — which means whoever writes the first one gets to set the tone. If you have brewed it, even a rough starting point helps the next person more than you would think.