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This coffee comes from the Uraga washing station in the Guji zone of Ethiopia’s Sidamo region. This area has carved itself quite the reputation for fine coffees, producing most of the most sought after microlots in the world. The combination of high altitude, fertile soil and plentiful rains makes for excellent growing conditions, which are perfected by the growers of the areas wealth of knowledge.


The ripest, sweetest cherries are harvested before being de-pulped and placed in an anaerobic environment for 7 whole days. After 18-24 hours, the fermentation process will begin until all the latent sugars in the coffee mucilage are consumed. Then, the coffee is dried under the sun on raised African beds and carefully turned to prevent mould or over-fermentation for up to 18 days. Once they cherries are sufficiently dried, they are rested then transported to a central dry mill for secondary processing.

The result is a funky, flavourful coffee full of raspberry notes, candied lemon and pomegranate molasses. This is the perfect coffee for pour over methods to let the complexities of the coffee really shine.

Our favourite brew methods: