*NEW* ETHIOPIA - URAGA | espresso

Juicy and expressive.

This amazing lot from the Uraga station has a unique character brought by the Carbonic Maceration process - a technique kindly borrowed from winemakers and not without reason - especially for its combination of red fruit, floral notes, and a juicy feel.
The cup opens with tropical sweetness and bright raspberry, followed by crisp lemon and orange blossom acidity. Juicy plum and strawberry add depth and complexity, while a distinct winey character carries through the finish.

ORIGIN: Ethiopia
PRODUCER: Uraga Washing Station
REGION: Guji, Uraga
GROWING ALTITUDE: 1940 m
VARIETAL: JARC/Heirloom varieties grade 1 (local landraces)
PROCESS: carbonic maceration
ROAST PROFILE: Medium (espresso roast)
ACIDITY ◼◼◼◼◻

The Farm

Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing 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 remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family. 

To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

The Process

This lot (grade 1) is processed using carbonic maceration, a processing technique inspired by wine making. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide rich environment.

Creating a carbon dioxide rich environment alter the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors.

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. Cherry is placed in a container and sealed so that no air can enter. In this sealed environment, fermentation begin. Because the skins of the cherries are left intact, fermentation may take days or weeks. Once fermentation is complete, cherry is removed, washed in clean water and laid on raised beds to dry. Drying coffee is raked regularly to ensure even drying.