Ethiopia Uraga Carbonic

The last anaerobic Ethiopian coffee of the season is here. Uraga is a coffee with a gentle complexity, partly due to its unique processing method, but also thanks to the ideal conditions of the Ethiopian highlands, where the flavor comes from naturally grown trees and soil free from chemical fertilizers and pesticides.

Most coffee enthusiasts agree that Ethiopia grows some of the most unique varieties of coffee in the world. Here, Coffee Arabica was discovered over 500 years ago and still Ethiopia's original coffee trees can exhibit taste characteristics unlike any other coffee in the world.

Small family farms supply coffee cherries to Uraga Washing Station in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee that it was given its own coffee growing region. In this micro-lot, the freshly picked coffee cherries have been sealed in an oxygen-free environment for up to 72 hours. Microbes are incredibly diverse and have the potential to produce a wide range of flavors in coffee. Aerobic microorganisms (fed with oxygen) produce different flavor results than anaerobic ones, so there is huge potential to produce very different flavors by simply changing the resources available to microbes. In this case, we get a very fruity coffee with complex berry and chocolate notes.

After fermentation, the cherries are washed and then laid out to dry in direct sunlight on raised drying beds. The cherries are turned continuously to promote even drying; it takes about three weeks for the coffee to dry completely. In the character we find a variety of flavors such as mandarin, peach, ripe berries, honey mango, yellow raspberry and jasmine flowers.