Espresso - Ethiopie - Uraga Oro

Origin: Ethiopia

Region: Uraga - Guji

Process: Natural Anaerobic with Oro yeast 

Altitude: 1925m - 1945m

Varieties: JARC and Heirloom

Tasting notes: Citrus, tropical fruit, cherries

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 was designated as its own coffee-producing region.

Farming methods in the region remain largely traditional. Guji farmers typically 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 make the most 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.

Farmers selectively pick ripe cherries and deliver them to the station.

Upon intake, employees visually inspect the cherries and accept only fully ripe cherries for anaerobic fermentation. The selected cherries are depulped and placed in airtight tanks.

ORO yeast, specially formulated for coffee fermentation, is added. The coffee and yeast ferment anaerobically for 18 to 24 hours.

After fermentation, the coffee is washed with clean water and laid out to dry on raised beds. Workers rake the parchment frequently to ensure even drying. It takes about 2 to 3 weeks for the parchment to dry.

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