Roast Medium / All Brewing Methods
Varietal Heirloom Varietals
Altitude 1927 – 1943
Process Fully Washed
Cup Score 86.75
Crisp orange and nectarine acid carries through a smooth full body, with tropical pineapple and chocolate notes lingering in the finish.
The ‘Kebel’ of Uraga is in the Guji district, in the province of Sidamo, which lies in the mountainous zone of South Central Ethiopia. Nestled in the Oromia rain catchment area, the Sidamo region is ideally located for agricultural production, unlike other, harsher regions of the country.
The high altitudes at which this coffee is grown give the bean a naturally high density and contribute to its unique flavour notes of spice, wine and chocolate while increasing the bright crisp lemon citrus acidity.
Ripe cherries are delivered fresh-picked to the Uraga Washing Station for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 – 15 days (until the ideal moisture level has been reached).
In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.