Drip Bags - Siko G2, Ethiopia, Washed

Uraga, Guji Zone, Ethiopia Uraga, a highland woreda in the Guji Zone of southern Ethiopia, represents a significant chapter in Ethiopia’s coffee legacy. While Ethiopia has a long history as the botanical birthplace of Coffea arabica, Uraga's rise as a specialty coffee origin gained momentum in the early 2000s. Initially grouped under the Sidamo designation, Uraga’s unique qualities were eventually recognized, leading to Guji's establishment as a distinct coffee region. Situated at elevations between 1,850 and 2,200 meters, Uraga offers cool, high-altitude conditions that allow coffee cherries to mature slowly, enhancing complexity and density. The region's nutrient-rich red clay soils and diverse agroecology, with indigenous shade trees, contribute to coffees with distinctive clarity, floral and citrus-forward aromatics, and bright, balanced acidity. Smallholder farmers, often with less than one hectare, cultivate coffee in traditional “semi-forest” systems, supporting ecological sustainability. The emergence of private washing stations, such as Siko and Tome, has transformed Uraga's processing infrastructure, enhancing consistency and traceability. These improvements have earned Uraga coffees accolades in global competitions, establishing the region as one of Ethiopia’s most celebrated coffee areas. Uraga embodies Ethiopia's rich coffee heritage while carving its own reputation for excellence in the global specialty coffee market.

In the heart of the Guji Zone, near Uraga, Ethiopia, coffee is a communal effort, with multiple smallholder farmers collaborating to produce exceptional beans. This region, distinct since 2002, is celebrated for its unique microclimates and indigenous coffee varieties. Farmers cultivate coffee on plots averaging less than five hectares, employing traditional, organic methods and often intercropping with subsistence crops, relying heavily on manual labor. Coffee is grown at elevations between 1,850 and 2,000 meters, where the high altitude and fertile volcanic soils enhance the beans' quality. The fully washed processing method is meticulously followed: ripe cherries, handpicked by numerous farmers, are combined at local washing stations. Here, they undergo sorting to remove defects, depulping, fermentation for 24 to 36 hours, and thorough washing. The beans are then dried on raised beds for 10 to 14 days, turned regularly to ensure even drying. This collective dedication to quality control and traditional practices results in a Grade 1 coffee, renowned for its clarity and complex flavor profile, with bright acidity and a harmonious balance of floral and fruity notes, making it a distinguished offering in the specialty coffee market.