Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho
Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho
Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho
Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho
Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho
Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho

Ethiopia - Uraga - Raro - Anaerobic Natural - Dega & Wolisho

CHF 17.00 Regular price
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Tastes like:

Ripe Dark fruits, Winey, Bright, Funky, Cacao Nibs

Farm:

Raro Washing Station

Farmers:

SNAP Exporters, on behalf of 452 small holder farmers

Origin:

Uraga, Ethiopia

Altitude:

2400m

Variety:

Dega, Wolisho

Process:

Anaerobic Natural

Roasted for:

Filter/Espresso

Processing Level: 5/5 - The processing of this lot is intense, and has a significant impact in the cup. It's difficult to taste terroir or varietal. 

 

This coffee was absolutely exceptional since the first moment we tasted it - it leapt off the cupping table! It's a great example of what a fermented Ethiopian Natural can be! You can expect a complex, and layered cup profile - expressions of florals, bright fruits, complex acidity, and a smooth body with a really sweet cup!

Nordic Approach, through Tropiq (their partner in Ethiopia), have done an incredible job in sourcing and processing of this lot from the Raro washing station. They have bought ripe cherries from around 450 small farmers, and processed them there, at the Raro washing station, sitting high up at 2400m. There are cool winds that pass over the area, and full sunlight most of the day, giving great conditions to dry coffee in cool temperatures. 

 

Farmers in the nearby Raro village deliver ripe cherries at the wet mill. Upon intake, the cherries undergo floating for half an hour resulting in lighter beans being floated and removed. The denser beans are then taken out to the raised African drying bed to cover tightly inside a black plastic.

The cherry ferments inside the black plastic for 48 hours. During this time, natural fermentation breaks down sugars in the coffee cherries which produce lactic acid, carbon dioxide, and unique flavour compounds.

During the afternoon the black plastic is opened fully for an hour so that the coffee cherries obtain enough air in order to avoid the formation of fungus. After the fermentation, the cherry is fully open dried on raised African drying bed for 15 days.

This lot was sourced through our partners, Nordic Approach, who work so well in Ethiopia, that we trust do business in a sustainable and ethical way, while producing great quality in the cup. They also provided the photos from the washing station.

Orders recieved before midnight Sunday, we guarantee will be shipped that week.

Otherwise late orders will be shipped the week after. If you have any urgent requirements, please get in touch by email and we will do our best to accomodate them!

Everything is shipped from Zurich, Switzerland. We use Swiss Post, UPS, Fedex, or DHL as our shipping options.

You have the option to select Local Pickup in Zurich, at the Lobby at ON Labs, or at the Collective Bakery.

For Swiss Post services:

The Postpac Economy option is the cheapest, but slowest, and doesn't have any tracking.

We would recommend the Postpac Priority option for a faster service, and detailed tracking information.