This coffee comes from the Uraga washing station in the Uraga district of the Guji zone, within the Oromia regional state. This coffee is traceable down to a washing station, not because it was washed at the facility, but because local washing stations often operate as a hub for smaller producers to bring their coffee to combine with that of other producers. Many coffee farms in Eastern Africa are far too small to produce a harvest large enough to sell. So, local producers will often combine their efforts to produce a harvest large enough for purchase.
This crop is a combination of the harvests of small producers within the small municipality of Solomo, where the Uraga washing station is located. The washing station has 12 standardized washing tanks, 400 drying beds, and 5.2 hectares of coffee plants. The coffee plants are shaded by the native tree species Cordia Africana, Acacia, and Enset.
This naturally processed coffee underwent 20 days of anaerobic fermentation. The ripe cherries brought to the washing station by local producers were first hand sorted, then placed in sealed bags. The air was removed from the bags by vacuum. Fermentation of the coffee within the bags produces CO2 which creates an anaerobic (without oxygen) environment. After fermentation, the coffee was removed from the bags and allowed to dry on raised beds for 2-3 weeks.
The extended fermentation of this coffee in an anaerobic environment creates a vastly different flavor profile to the typical flavor profile of coffee. Similar to other fermented beverages, this coffee offers a powerful acidity reminiscent of grapefruit, with flavor notes of pine, cherry, and cacao.
- Town: Smallholder contributors from the Solomo kebele to the Uraga washing station
- Region: Guji zone within the Oromia regional state
- Process: 20 day anaerobic fermentation, natural processing
- Elevation: 2200 meters
- Variety: Indigenous heirloom varieties