Ethiopia Uraga Wine Filter

Tasting notes: Winey, berry, candied fruits and chocolate.

Coffee breakdown:
Origin: Uraga, Guji, Oromia Ethiopia
Variety: Heirloom
Process: Natural anaerobic
Altitude: 1900-2120 m

As with most Ethiopian coffee, this lot has been built from the hard work of multiple small holder farmers in the vicinity of the Uraga washing station. It is within the coveted Guji zone of the Oromia region where almost all the legendary Ethiopian coffees are found. Coffee farming is a core part of the culture in this region.

This coffee is processed using the anaerobic method; a complex process requiring a high level of attention to detail in order to be done well. Anaerobic processing was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived stainless steel fermentation tank. Typically, the cherries will be fermented for 4-5 days as the pressure inside the tank forces the flavours of the juicy mucilage into the coffee bean. After fermentation the coffee is dried slowly for 15-18 days on African drying beds in the full sun.