Ethiopia Uraga Washed G1
COFFEE REVIEW May 2021: 94 points
Blind Assessment: Juicy, bright, intricately balanced. Apricot, cocoa nib, jasmine, maple syrup, almond butter in aroma and cup. Crisply sweet-tart with bright, citrusy acidity; delicate, silky-smooth mouthfeel. Cocoa- and fruit-toned finish with hints of jasmine.
Notes: Guji is a coffee-growing region nestled next to Ethiopia's better-known Yirgacheffe and Sidamo regions. Processed by the wet or washed method (fruit skin and pulp are removed before drying). RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.
The Bottom Line: An integrated, satisfyingly complete washed Ethiopia cup in which fruit, florals and cocoa harmonize.
Ethiopia is considered as the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical “smallholder” structure.
This particular coffee is coming from smallholder farmers in the Uraga region in Guji . This region is not only famous for its excellent coffee but also for its gold mines, producing most of Ethiopia’s gold. The soils are very fertile with bright-red to dark volcanic-brown colours. Traditionally the Guji smallholder farmers live in harmony with nature. They grow coffee on plots with an average size of 2 hectares and a rather low productivity.
After carefully picking the ripe, red cherries they are brought to the washing station. Here the cherries are carefully sorted before being processed. This ensures a homogenous and consistent quality. The cherry skin and the pulp are removed from the bean during the depulping process.
After this the beans are left in fermentation tanks for 24 to 36 hours. Depending on the weather conditions the remaining pulp and mucilage is removed through the fermentation process. The coffee is then finally washed and graded through washing channels. Now, the high humidity content of the beans is reduced to approx.12%.
This happens under the African sun on so called ‘African beds’ (drying tables) during 10 to15 days, where the coffee is carefully raked several times a day
- List and Biesler
- Dark Berries
- Tropical Fruits
Recommended Brewing Method(s)
French Press, Pour-Over, Drip