Ethiopia, Uraga - Single Origin Espresso

Espresso Roast Coffee Description

This lot comes to us from the Uraga Washing Station in Guji, where cherries are harvested between November and January. Processing follows Ethiopia’s classic washed method. Freshly delivered cherries are depulped the same day they arrive, fermented in open-air tanks for 8–12 hours, thoroughly washed to remove remaining mucilage, and finally dried on raised beds for 5–15 days depending on weather conditions. The result is a clean and structured cup, with bright acidity and floral complexity.

As is typical in Ethiopia, this coffee represents the work of many smallholder farmers, each managing less than half a hectare of land. Around 700 growers deliver cherry to the Uraga station, situated between 1,900 and 2,100 MASL. At this altitude, slower fruit maturation leads to dense seeds and heightened sweetness — hallmarks of exceptional Guji coffees.

The lot is made up of Ethiopian Heirloom varieties, grown under traditional mixed farming systems where coffee is intercropped with corn, grains and bananas beneath the shade of native trees. Guji itself, officially recognised as distinct from Sidama in 2002, has since become renowned for its fertile soils, high elevations and unique flavour signatures. Subregions like Uraga, Kercha and Shakisso are celebrated for producing coffees of remarkable refinement and individuality — and this washed lot is no exception.

Coffee Breakdown

ETHIOPIA URAGA WASHED 100%
Washed process – Heirloom varietals grown in Guji at 2,100 MASL.