Uraga – Ethiopia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Uraga Washing station
Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee-growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family. To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.
Harvest and Processing
Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.
About this Coffee
Cupping score: 87.50
Farm: smallholder farmers
Producer: Uraga station
Region: Uraga
Altitude: 2150 MASL
Variety: heirloom
Processing: natural anaerobic
About the Variety
Heirloom Ethiopia is a catch-all term used for thousands of wild, uncataloged coffee varieties native to Ethiopia—the birthplace of Arabica coffee. Instead of single distinct varieties (like Bourbon or Caturra), an Ethiopian Heirloom lot is typically a regional field blend harvested from forest coffee trees or smallholder garden plots.
Natural Processing
Natural (or Dry) Processing is the oldest and most traditional method of preparing coffee. The defining characteristic is that the entire, intact coffee cherry dries around the bean before any hulling or washing takes place. Instead of removing the fruit skin and pulp immediately after harvest, the cherries are spread out in thin layers—usually on raised drying beds or concrete patios—to dry in the sun.
