Espresso - Ethiopie - Uraga Carbo

Origin: Ethiopia

Region: Uraga - Guji

Process: Carbonic maceration

Altitude: 1925m - 1945m

Varieties: JARC and Heirloom

Tasting notes: Raspberries, cherries, floral, juicy

The Uraga washing station receives cherries from farmers in the surrounding area. The station is located in Guji, a coffee-producing region that was once part of Yirgacheffe but whose microclimate produces coffee so unique that it has been designated its own coffee-producing 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 traditionally 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 beautiful climate, the Uraga washing station offers training to help farmers produce higher-quality cherries. The training covers cherry harvesting and transportation procedures.

This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration generally takes place in a closed environment.

Although the methods are similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes an oxygen-free environment, while carbonic describes an environment rich in carbon dioxide.

Creating an environment rich in carbon dioxide changes the types of microbes that will survive and thrive during fermentation. Different microbial activity changes the flavor profile and can produce extremely unique and delicious flavors.