About This Single Origin Ethiopian Coffee. 

Ethiopia has always been a difficult region for traceability as there are just so many inputs and factors that go into the creation of a singular ‘Grade 1’lot. Most of the time you may see term such as ‘Heirloom varietal’ and ‘various smallholders’ which is an accurate representation of the genetic diversity and sheer number of producers that bring their cherry to the centrally located washing stations.

Uraga is a woreda in the Guji zone, where coffee is grown on very small farms (less than 1/2 hectare each on average) alongside corn, barley, beans, and wheat. Both Washed and Natural coffees are produced at the Uraga washing station. Uraga washing station receives cherry from farmers in the surrounding region. The station is located in a coffee growing region that was once part of Yirgacheffe, but more recently designated as its own growing region.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. This coffee is processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.

PROCESS: NATURAL

REGION: OROMIA, GUJI

ELEVATION: 2250 - 2200

VARIETAL: HEIRLOOM VARIETALS

CUP: BERRY CHOCOLATE, CITRUS & ROASTED NUTS

ROAST: FILTER