This very exciting coffee comes from young trees, extreme altitudes, and the watchful eye of the inimitable Kadir Jabril. It is exceptionally complex, packed with intoxicating honeysuckle, passion fruit, and a lively citrus acidity.
2,000 - 2,280 masl
Hand picked at peak ripeness. Fermented underwater for 36-48 hours. Washed and soaked in clean water. Dried on raised beds for 10-14 days.
The woreda (district) of Uraga has quickly become recognized as one of the most celebrated and prized coffee-producing regions in Ethiopia. A lot of this has to do with staggering altitudes, the young age of the coffee plants, and the nutrient density of the region’s soils. However, the work and dedication of the Jabril brothers—specifically Kadir for this particular washing station—cannot be overstated. The vast majority of this coffee is produced mainly in ‘gardens’, which means that the individual producers tend only a hectare or two of land around their home.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct 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 virtually impossible 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.