Ethiopia Uraga

This exceptional anaerobic coffee comes from the remote Uraga district in
in the Guji region, specifically from the village of Haro Wachu, where local washing stations process natural, washed, and anaerobic coffees. Grown at staggering altitudes of 2250 metres and above, this coffee perfectly reflects
the fertile soil and lush forests of Uraga. Small farmers here cultivate varieties 74110 and
74112 in the shade of Cordia africana, acacia, and enset trees. Harvesting usually takes place from November to January. This coffee is characterised by high traceability, as the cherries come from just 5.2 hectares. Care
and emphasis on precision in experimental processing methods
ensure an exceptional cup with high traceability of origin.

Anaerobic fermentation is a modern processing method in which coffee cherries are fermented in completely sealed tanks without access to oxygen. First, the cherries are carefully sorted – unripe, overripe, and green ones are separated
fruits. Subsequently, the fully ripe cherries are placed in special bags and
firmly compressed. Oxygen is removed using a vacuum system, and
after approximately 18–24 hours, anaerobic fermentation begins due to the accumulated CO2 pressure inside the container. The cherries ferment for 4–15
days, during which the pressure infuses the sweet flavours of the pulp directly into the coffee beans. Upon completion of the process, the originally red colour of the cherries turns yellow. After careful removal from the fermentation tank, the coffee is dried for 15–18 days on African beds.