This Uraga coffee presents refined sugar sweetness with perfumed floral notes showing, and fruited aspects of Meyer lemon, flame grape, and blueberry depending on how developed your roasts are. City to City+.
|Region||Uraga Woreda, Guji Zone|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||August 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Cultivars|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+|
The Uraga woreda is near to where several other really nice Ethiopia coffees from this year originate: Shakisso. While it is called a Sidama coffee, it is technically part of the very large Oromia kilil (ethnic region) of Ethiopia. This lot comes from a private coffee collection site and processing facility in Uraga and farms are planted as high as 2200 meters in this region. Several hundred farmers in this area sell coffee to this station and the local competition for coffee means prices to the farmer are on the higher end of the scale. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs (actually a bit more). They use a traditional disc pulper to remove the coffee cherry fruit skins, and 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally the coffee is taken to the raised beds for drying where it is picked over by hand to remove physical defects and turned regularly to facilitate even drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
The dry fragrance has a cooked brown sugar smell, rounded and sweet, and with whiffs of slab apricot and other dried fruits. The aroma has a clean raw sugar sweet smell and breaking through the crust releases more delicate floral and fruit notes. What a great cup; clean fruited flavors, zesty but not too bright, refreshing and mouth cleansing. At City roast level the coffee's sweetness is much more refined than the fragrance would leave you to believe, like simple syrup and white table sugar, and a tart lemon note is a cup highlight. Floral notes bring an elegant touch to the cup profile, perfumed lilac and jasmine notes adding a complex overlay. The cooling coffee sees fresh fruited notes hinting at flame grape and Meyer lemon at City roast, and a plump blueberry note in more developed roasts as well. I recommend sticking to the lighter end of the roast spectrum, partly because of Hana Asrat Tilhun's light body which doesn't bode well for propping up smokey roast tones in my opinion.