Latest Release · № 001
Why Uraga Gogogu is our first.
Starting a roastery means choosing the first coffee you want to put your name on. We chose a washed Ethiopian from the Gogogu station in Uraga — and here's why.
There's a reason so many roasters fall for washed Ethiopians. When the processing is clean and the lot is grown high enough, the cup becomes almost tea-like — clear, floral, and quietly complex. For a first release, we wanted something that shows what Anook is about: clarity over intensity, a cup that opens up as it cools rather than shouting on the first sip.
The lot
Uraga sits in the Guji zone of southern Ethiopia, at elevations around 2,300 meters above sea level. The thin air and cool nights slow the cherries down, concentrating sugars and acidity. This lot was fully washed — fermented, washed clean, and dried slowly on raised beds — which gives it a transparent, almost crystalline brewed quality.
In the notes we taste lemon tea and jasmine first, then dried mango and a tart hibiscus finish that arrives as the cup cools. It rewards patience: brew it gently, and don't drink it scalding hot.
How we roast it
Light. We take it just far enough to round off the sharpest edges while keeping the floral top notes intact. Each batch is roasted on our Aillio Bullet and cupped before it earns the № 001 label.