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DESCRIPTION - Another coffee from our favourite Ethiopia is processed using the dry method and is named after the Uraga processing station. This crop comes from approximately 120-150 small farmers who process their coffee here. The coffee cherries grow at an altitude of approximately 2000 to 2300 metres above sea level. Thanks to its processing , it has a distinctive sweet body with a taste of blackberries and a full-bodied finish with notes of cashew and chocolate mousse.
The coffee has been thoroughly sorted in the processing station and, with the advantage of less labour required, processed using the natural, i.e. dry, method without the use of water. All the coffee waste generated by the processing is taken back to the farmers to serve as fertiliser for the next harvest. The owner of the Abyiot Bor station tries to participate in local road development and create new ways to help the farmers from whom he buys coffee.
Roaster's note: The beans come from wild coffee trees of native forest varieties (generally referred to as "heirloom"), and therefore have visibly uneven coloration. This is not a defect that would adversely affect the taste quality of the coffee.
Country.
Farm / washing station: Uraga
Flavour profile: Blackberry, cashew, chocolate mousse, vanilla
Recommended preparation: Espresso / filter, alternative preparation
Variety: Heirloom
Processing method: Natural
Altitude: 2000 - 2300 m
Region: Guji
Acidity: Medium acidity
Cupping score: 86.5
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Taste great coffee from Beansmiths, the roaster of choice.
Flavour.
