This is a grade 1 washed coffee from Uraga washing station in Guji zone, in the Oromia region of Ethiopia.

THE PRODUCERS

The coffee was cultivated by some 700 smallholder farmers in the town (woreda) of Uraga, Guji zone. These farmers occupy an average of 2ha land each at altitudes of between 1,950 & 2,250 masl and deliver coffee cherries to Uraga washing station, managed by Kedir Bergicho.

THE PROCESS

Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic 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, intensive sorting and handpick- ing, before being bagged in GrainPro for export.

THE REGION

The woreda of Uraga is in Guji zone, in the Oromia region of Ethiopia. A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge contribute to the exceptional quality of Guji coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavor notes which make for an unusual but beautifully refined cup, characterized by strong citric acidity, sweet chocolate and often floral/herbal notes of lavender, jasmine, bergamot, and hops.