The Uraga district is located in Ethiopia’s famed Guji zone, an area known for its rich, fertile soil and high elevations. Natural process (aka “sun dried”) is the tradition here, where clean water is scarce. Coffee cherries are laid out in raised beds to dry under the hot sun. Poor infrastructure makes the movement of coffee challenging, and the nearest washing station for farmers can easily be hundreds of kilometers away.
This coffee comes to us from farm owner Mitiku Alemayhu, who has been growing coffee since his childhood. Over the years, Mitiku has perfected harvesting and processing coffee cherries. Meticulous care is taken to sort coffees by carefully removing any low quality or foreign matter prior to drying. The raised beds are prepared and filled with a thin layer of coffee to be dried in the sun. Mold growth is prevented by regularly moving the cherries. Drying can take roughly 15 days, depending on weather.
This Uraga is roasted to bring out its sweet, floral and candy-like aromatics. Boasting flavors of orange blossom, pomegranate and cane sugar, this coffee has a creamy body, round acidity and supreme balance.
These beans shine when prepared as a French Press. Directions: Pre-heat the French Press, bring the water to 250F, does 65g of coffee and zero the scale. Coffee should be ground coarse. First pour: Pour 130g of water, stir and let it bloom for 30 seconds. Second pour: Quickly pour up to 800g and press at 4 minutes with the weight of your hand.