ETHIOPIA: Guji Uraga G1 Anaerobic - Single Origin - 100% Arabica

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  • Country: Ethiopia
    Region: Guji
    Mill: Uraga Washing Station
    Elevation: 1900 – 2100 MASL
    Varietal: JARC Varieties / Local Heirloom
    Process: Anaerobic natural
    Tasting notes: Blood orange, caramel and lemon
    Harvest: November - January

    We return to Ethiopia, believed to be the birthplace of coffee and incredible middle-distance and marathon runners, for this delighfully subtle offering.

    From the Uraga Washing Station, this coffee is sourced from the Guji region of Ethiopia, once part of Yirgacheffe, but separated due to the diverse microclimate and given its own coffee growing region.

    Uraga is a natural anaerobic processed coffee that showcases the wild fruit flavours so adaptable to pour-over or filter style brewing methods. You'll love the black tea, blood orange and lemon notes in this incredibly sweet coffee.

    Ethiopian coffee tends to comprise various indigenous Heirloom varietals, resulting in a complex cup, derived from cultivars often over hundreds of years old.

  • Country: Ethiopia
    Region: Guji
    Mill: Uraga Washing Station
    Elevation: 1900 – 2100 MASL
    Varietal: JARC Varieties / Local Heirloom
    Process: Anaerobic Natural
    Tasting notes: Blood orange, caramel and lemon
    Harvest: November - January

    The Producers

    Sucafina Speciality's in country partner, Tracon Coffee, has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. Tracon has been trialling anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015.

    Uraga washing station receives "cherry" from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. 

    Cultivation

    Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

    In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.

    To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

    Harvest

    Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.

    After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?