This coffee comes from the washing station Uraga which is located in the sub-region of the same name, in the Guji region of Ethiopia. Uraga has good infrastructure for fermentation and they are willing and able to try out experimental processing. The process used for this lot is inspired by the wine industry.

Whole cherries are picked and sorted so only ripe, red fruits with no defects are used for the fermentation. They place the whole cherries in stainless steel tanks which are sealed and filled with carbondioxide. The coffee is then allowed to ferment for several days, and the sugar content is measured with a brix meter to assess when the fermentation is done. After fermentation the coffee is placed on raised beds to dry. This is called Carbonic Maceration and was pioneered by winemakers to make the wines fruitier, and the technique works just as well with coffee!

The stable low temperature of the Uraga area together with the meticulous control of the fermentation, gives interesting and vibrant flavour results.

Peach, lemon tea, orange blossom, cacao nibs.