ETIOPIA URAGA – anaerobic

There’s a lot going on in the cup. First comes the juicy sweetness of berries, followed moments later by a distinctive cola note, with a delicate magnolia blossom aroma rounding things out. The profile is remarkably intense, creamy, and multidimensional, and each sip reveals something new. This is one of those coffees that makes you linger and leaves you wishing the cup would last longer.

This character comes from both the exceptional terroir of the Guji region and the thoughtful processing. Only ripe fruit from local family farms reaches Uraga Washing Station, where coffee is still grown with a great deal of hand labor. The cherries then undergo controlled anaerobic fermentation and are slowly dried on raised beds. This process doesn’t mask the coffee’s natural character; instead, it brings out even more sweetness, depth, and aromatic complexity.

We chose this lot because it’s exactly what we look for in modern specialty coffees. Fermentation is a means, not an end—it doesn’t take center stage but enhances the best that Guji has to offer. The result is spectacular. This coffee delights from the first cupping and stays with you long after the last sip.