A sky-high grown Uraga, Ethiopian coffee
Classic Ethiopian florals with dazzling acidity
Over the last decade, specialty coffee has started defining more subregions of growing areas in Ethiopia. Uraga is a part of the Sidamo/Guji area, but has begun making a name for itself separately in recent years. This is our second year seeking out coffees in this specific district. What makes this area unique is it presents all the classic Ethiopian flavors, from florals to sparkling citrus and sweet stone fruits, in intense and harmonious brews.
Uraga is known for its dense forests with heavy canopy that offer a unique micro-climate. Seven-hundred 'garden farmers' of the Yabitu Koba community contribute their coffee to this washing station. Their small farms average 1.5-2 hectares each and are located at soaring heights of 2100-2300 masl. These are newer farms compared to other parts of the Sidamo region and, as a result, are a little bigger with younger trees. As the subregion increases in popularity, the production will most definitely increase in the years to come.
At the Yabitu Koba Washing Station, traditional methods are prized, but performed with care with an eye to every detail. The coffee is sorted, fermented in water for 36-48 hours, washed, and dried on raised beds for 10-14 days. The end cup derives of sweet citrus evoking the orange and vanilla notes of sherbet and the striking floral of bergamot. We recommend a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.