Ethiopian Uraga Product Description:
Ethiopian Uraga was discovered in 2010 from Goji region. Under the command of seven thousand farmers. With a large land, along with brown soil. Also, red semi-forest with different types of trees.
Ethiopian Uraga Taste And Flavor:
This product comes up with a high quality taste along with an aromatic aroma. They Provide a distinctive complex taste. Also, Balanced, similar to the flavors and notes of the Geisha varieties. Taste contains red grapes. Along with the strong clear peach taste and lemon acidity. This high quality coffee beans comes to us with a combination of rich taste and clean body!
Population (2020): 115 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
— Unwashed: October to March
— Washed: end of July to December
The birthplace of coffee. Oldest recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee trees)
Botanical Varietals: Numerous indigenous cultivars.
Ethiopia is a very special coffee origin for us. We love to taste and share the amazing flavors. That come from the tropical mountains of this beautiful country. We’ve had so many wonderful coffee experiences from Ethiopia. And we frequently include this region in our blend. In order to bring out fruit and chocolate, which this area is well known for.
Born and bred in Guji, Tadesse Edema is a pioneer among producers in Uraga. Also, he was one of the first to build a washing station in the region. And paved the way for the Oromia Union to enter. Along with that, construct their well-known Layo Teraga Cooperative. Tadesse is a passionate, community leader. He has built schools and roads in the region. With the intention to support the local people. In addition to a few washing stations, he also owns two farms. One of the farms is in Shakiso and another in Anasora.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds. Pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew. And also, this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water. For each pulse pour for the size of your brew. And then maintain consistently timed pours and intervals.
The Ethiopian Heirloom name is used to describe indigenous heirloom varieties. They are resulting from cross-breeding between species and varietals. Rather than stemming from one particular variety.
Nestled between Shakiso and Hambela. Uraga has been gaining a great reputation. For some of the most distinct coffees of Ethiopia. During our extensive evaluation of this year’s Guji crop. Uraga consistently produced some of the highest scoring lots. Among many other coffees in an exceptional harvest.
Machines are used to remove the flesh from the coffee cherry. Before being fermented in water, they will be washed again. And then they will be finally sun dried. This process tends to result in more distinct, cleaner flavors.