Espresso - Ethiopie - Uraga Anaerobic

Origin: Ethiopia

Region: Uraga - Guji

Process: Anaerobic

Altitude: 1925m - 1945m

Varieties: JARC and Heirloom

Tasting notes:  Jasmine, citrus, tropical fruit, cacao 

The Uraga washing station receives cherries from farmers in the surrounding area. The station is located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces coffee so unique that it has been designated its own coffee-growing region.

Farming methods in the region remain largely traditional. Guji farmers generally 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 continuing the traditional practice of intercropping, most farms are also organic by default. Guji farmers generally use very little, if any, fertilizer or pesticides. Most farm work is done manually by the immediate family.

To take advantage of the magnificent climate, the Uraga washing station offers training to help farmers produce higher-quality cherries. The training covers cherry harvesting and transportation procedures.

Farmers hand-select ripe cherries and deliver them to the station. Upon arrival, employees visually inspect the cherries and accept only perfectly ripe cherries for anaerobic fermentation.

The selected cherries are tightly packed into GrainPro bags and sealed. The cherries ferment anaerobically (without oxygen) for 18 to 24 hours.

After fermentation, the cherries are carefully removed from the bags and laid out to dry in direct sunlight on raised beds. Workers turn the cherries frequently to promote even drying. It takes about 2 to 3 weeks for the cherries to dry.