Ethiopia - Uraga Raro (Anaerobic Natural)

An Ethiopian Fruitbomb. Funky, Boozy and Floral.

Urago Raro is a washing station near the village Raro. The site is located above 2470m, on a hill with great sun exposure and a cold wind. The sun helps with the production of a high amount of sugars in the cherries, while the cold wind slows down the maturation. This means a longer ripening process and a sweeter and more complex coffee.

Anaerobic Fermentation

For this particular coffee they did a little experiment. The coffee is anaerobic fermented for 48 hours in plastic bags. The use of black bags gives this coffee some surprising and unique flavours. After 48 hours of fermentation a lot of the sugars broken down into lactic acid, carbon dioxide and unique flavour compounds. Drying took place at African drying beds for about 15 days. 

The result is an incredibly complex, boozy and candy-like coffee. For those who tasted our former Ethiopia - Bombé and Costa - Juanachute: we feel like this is just a combination of those two. Enjoy!