Ethiopia Uraga Gogogu Washed

Origin: Uraga, Guji Zone, Ethiopia

Elevation: 2300 masl

Variety: Heirloom Cultivars

Process: Washed

Coffee is first floated to separate out unripe cherries, and then immediately pulped to remove skin of the fruit. Once pulped, coffee is put in fermentation tanks with spring water for roughly 60 hours during which the water is changed 3 times. After fermentation, coffee is washed through channels where “floaters” are separated again. After being washed clean, the coffee is soaked for 8-16 hours, our export/milling partner tells us that this step improves cup quality. Now the coffee is taken to drying beds where it will be moved regularly until it reaches ideal moisture content, roughly two weeks.