Description
Apricot, hops, kiwi, mango, lime
(Side note – when I was blind cupping this bean, the first flavor note that jumped out was Mango – the same as the Q-graders — this doesn’t happen to me a lot. It’s not overwhelming, but to me at least, it is noticeable and nice.)
Uraga washing station is located in Guji district, Sidama zone, in the Oromia region of Southern Ethiopia. The station includes 10 standardized fermentation tanks and 215 drying beds. Coffee trees are typically shaded by Cordia and Acacia trees and the predominant varietals are known locally as Kumie, Diga & Wilsho.
Grown at altitudes between 1950 and 2000 masl, the farmers deliver ripe coffee cherries to the local Uraga washing station managed by Haji Feku. This coffee utilizes a traditional fully washed process, whereby ripe cherries are carefully selected via handpicking and floatation, de-pulped on the day of harvest, fermented for 36-48 hours and then thoroughly washed to remove any remaining mucilage. The coffee, still in its husk (parchment) is then dried in the sun on raised African beds for 12-15 days depending on ambient conditions. Once the coffee has dried to the optimum level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.
| Country of Origin | Ethiopia |
| Region | Uraga, Guji |
| Producer Type | Washing Station |
| Farm Name | Various smallholders |
| Process | Washed |
| Growing Altitude | 1,950 – 2,000 masl |
| Varietal | Ethiopia Heirloom |
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