Single Origin - Ethiopia Guji Uraga
TASTE: Crisp orange and nectarine acid carries through a smooth full body,
with tropical pineapple and chocolate notes lingering in the finish.
ALTITUDE: 1927-1943 masl
ROAST TYPE: Espresso
BACKGROUND: The 'Kebel' of Uraga is in the Guji district, in the province of Sidamo, which lies in the mountainous zone of South Central Ethiopia. Nestled in the
Oromia rain catchment area, the Sidamo region is ideally located for agricultural production, unlike other, harsher regions of the country. The high
altitudes at which this coffee is grown give the bean a naturally high density and contribute to its unique flavour notes of spice, wine and chocolate
while increasing the bright crisp lemon citrus acidity.
Ripe cherries are delivered fresh-picked to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the
climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised
African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically
to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it
from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, sorting and
handpicking, before being bagged in GrainPro for export.