Uraga is both the name of the greater area and this specific washing station. Its located in the Sonkolle Kebele (village) in Guji. The Washing Station is located above 2000 masl, and the farms are located at even higher altitudes.
There are a lot of new plantings in the area and even though the process here is traditional, with wet fermentation, grading in channels by water and drying on raised beds, the coffee is shining with unique character. The producer, Israel Degfa, is investing in both supporting local farmers and their communities, and in post-harvest development and quality control.
Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. The parchment is fermented in water for 36-72 hours.
Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. Parchment is then soaked in tanks in clean water for 6-12 hours before it is moved to the drying tables.
Parchment is dried on raised beds in the sun for 12 - 15 days. The time depends on the thickness of the layers and temperatures. For the premium grades, they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.
This Ethiopian coffee is smooth & soothing, with fruity notes of papaya & berries like raspberry vibrancy. A refreshing coffee perfect for a hot afternoon.
Brewing Recipe :
1 : 15
10th of May
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