This coffee is produced at the Goro Site washing station in the Uraga region of Guji, Ethiopia. It is a Landrace variety processed using a washed method, where the coffee is fermented for 24 hours with 10% of the mucilage intact, hand-washed, and dried on raised beds for 8–12 days out of direct sunlight. This espresso roast offers a flavor profile featuring notes of key lime, custard, and graham cracker. The production emphasizes organic methods, shade growing, and regenerative agricultural practices.
Go Get Em Tiger was founded in Los Angeles in 2013 by Kyle Glanville and Charles Babinski, both former United States Barista Champions. The company began as a multi roaster operation before launching its own roasting program in 2018, built around a philosophy of amplifying each coffee's natural sweetness and complexity. GGET sources exclusively clean, washed process coffees, intentionally avoiding trendy fermentation methods in favor of execution and consistency. That discipline reflects the founders' competition backgrounds, where precision matters more than novelty.
