This Uraga Supernatural shows upfront winey attributes, deep berry fruits, and a pleasant chocolate linger.
|TASTES LIKE||Wine, chocolate and berries|
Coffee farming is a core part of the culture in this region. The Uraga station was built in 2017 as a joint project between Primrose and Project Origin and was the site where some of the very first Ethiopian supernatural coffees were produced. As with most Ethiopian coffee, this lot has been built from the hard work of multiple smallholder farmers. The zone produces some of the highest-scoring coffees in Ethiopia, and many buyers are always looking to buy them as the coffees can be really spectacular.
This washing station is located at the Uraga woreda (village), close to the town of Dilla. It is within the so-called Guji zone where almost all the legendary Ethiopian coffees are found. Tasting your first Uraga coffee is one of those things that gets burned in your memory. The name is great, and the cup profiles are unique. The Guji zone was previously classified as an area within the Sidamo Zone but was recently recognised as its own zone, mainly due to the popularity of the unique coffees produced there.
How to get the best tasting cup
|AGE BEST USED||7-18 days after roast|
|BREW PARAMETERS||Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 88-90 degrees C. Start with a 60g bloom for 33 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:15 and 2:45|
|BEST FREEZE DATE||9-11 days after roast|