Uraga - Anaerobic Natural - Ethiopia - 2024

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The anaerobic natural processed Uraga coffee from Ethiopia offers fruit and lactic acidity complemented by a strong chocolate flavor. With a feel reminiscent of strawberry yogurt with chocolate chips, it delivers a coating and satisfying experience.

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On the nose: Bergamot, hops, and strawberry aromas are perfume-like.
On the palate: Lychee, cherry, finger lime, lemon, strawberry yogurt, dark chocolate; creamy, palate-coating, and intense.
Acidity: Citric and lactic acidities are balanced with sweetness.
Sweetness: Fruity and chocolate sweetness.
Finish: Fruity, sweet, and long-lasting.
Body/Viscosity: Medium-high body and viscosity with a palate-coating effect.
Mouthfeel: Strong chocolate flavor accompanies fruity and lactic acidities. Like strawberry yogurt with chocolate chunks.

Uraga station employees select only ripe, red cherry for Anaerobic Natural processing. The sealed, oxygen-less environment encourages specific microbial interactions, often resulting in bright, fruity Naturals with complex floral and citrus notes. 

Sucafina's in-country partner, Tracon Coffee, has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. Tracon has been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015. 

Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region.   

Coffee Grade: Gr. 1
Variety: JARC varieties, Local Landraces
Process: Anaerobic Natural
Harvest Year: 2024
Producer: Farmers delivering to Uraga washing station
Farm/Station: Uraga Washing Station
Altitude: 1,925 - 1,945 m
Region: Guji
Subregion/Town: Uraga
Supplier: Sucafina Specialty