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GourmetCoffee Specialty Ethiopia Uraga 250g
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€14.90
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Anaerobically fermented coffee from the Guji region offers a unique flavour profile with notes of papaya, apple cider and orange liqueur. The natural processing highlights its sweetness and complexity.
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Recommended preparation
Filter
Coffee processing
Natural
Coffee processing
Anaerobic
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
Roasting date
2025-10-20
GourmetKava
Altitude: 2250 m above sea level.
Region.
Variety: Dega, Kurume, 74110
Processing station: Haro Wachu
Roastery: Beansmith
Processing: Natural Anaerobic
Cupping score: 87,5
What is Gourmet Coffee Specialty?
It's a selection of coffees that we've carefully selected and Beansmith Roastery has processed for us. There are many definitions, the SCA (Select Coffee Association) specifically states that these are coffees that score at least 80 out of 100 in a professional evaluation, and contain no significant flavor defects. You will also always find 100% transparency (farms, importer, roaster and retailer) with our select coffees.
What's different about our selection coffees?
Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.
Preparation tip
We don't write down the exact coarseness of the grind because every grinder has it differently, but you can try grinding to get about what we get below. But it's really one of many different cases. It's just kind of a jumping off point.
Drip 18g (60ml bloom), 250ml total in 2:30min
Information from the farmer
This unique anaerobic coffee comes from the remote Uraga region of Guji, specifically from the village of Haro Wachu, where the local station processes natural, washed and anaerobic coffees. It is grown at high altitudes of 2250 metres and above, perfectly reflecting the fertile soils and lush forests of Uraga. Small farmers here grow varieties 74110 and 74112 under the shade of trees such as Cordia africana, acacia and ensetu. Harvesting is usually done from November to January. This coffee is highly traceable, as the cherries come from just 5.2 hectares. Meticulous care and attention to precision in experimental processing methods result in an excellent cup with high traceability of origin.
Anaerobic fermentation is a modern processing method in which the coffee cherries are fermented in completely sealed tanks without access to oxygen. The cherries are first carefully sorted to separate unripe, overripe and green fruit. The ripe cherries are then placed in special bags and firmly pressed. The oxygen is removed by a vacuum system and after 18-24 hours fermentation begins due to the CO₂ pressure inside the container. The cherries ferment for 4-15 days, during which time the pressure ensures that the sweet flavours of the flesh penetrate directly into the grains. Once the process is complete, the cherries turn from red to yellow. Once removed from the fermentation vessel, the coffee is dried on African beds for 15-18 days.
EAN: 8594206184104
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