This is a lovely Ethiopian selection from our continued exploration of the rather diverse Guji highland region of Uraga. In the cup we find intense lemon and lime acidities, red tea, and a nuanced tropical complexity.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Wet fermented for 72 hours. Dried on raised beds for 12 days until moisture content reaches approximately 10%.
The extreme altitudes and forested highlands of Uraga, Guji continue to be one of the most exciting places we work in. The coffees are unparalleled in complexity, nuanced acidities, and intoxicating floralities. Muda Tatesa is a new washing station for us, and one we are very excited about pursuing. It is owned and managed by Dagne Chomen, who is vastly experienced in tasting, exporting, and producing coffees. It is an honor to have the opportunity to work with this washing station and the beautiful coffees it produces.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. Estimates guess that there are potentially up to thousands of varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is extremely difficult to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.