Ethiopia Guji Uraga Tabe Burka G1 Washed 衣索比亞古吉烏拉嘎提波波卡G1水洗 (200g)
Packing： 200g (Whole Beans) | 包裝：200克 (原豆)
Roast level 烘焙度:
Light Roasts 淺烘焙 🟤⚪⚪⚪⚪
One who likes light roast shouldn't miss, beautiful jasmine, a cup that’s clean and complex, beautifully acidic and enticingly sweet finish, it’s easy to see why Uraga has been increasingly gaining a reputation for some of the most distinct coffees of Ethiopia.
Farm 農戶/Coop 合作社/Station 加工場:
Tabe Burka W
JARC 74110, JARC varieties , Local Landraces
Guji Uraga Gr. 1 Fully Washed
Fully Washed 水洗法
All cherries were selectively handpick at the cherry table and then deliver to Burka station for fermentation and washing process.
1,800 to 2,200 meters above sea level
海拔1,800 - 2200米
Method: Hand Drip
Grind Size: Medium
Suggested Ratio: 1:16
Brewing water Temperature: 91-93°C
Brewing Time: 2 - 2:30min
The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
Guji-native Tadesse Edema is a pioneer among producers in Uraga. He was among the first to build a washing station in the region. His Tabe Burka washing station was in 2008.
Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms - one in Shakiso and another in Anasora. During the ten years when the Ethiopian Commodity Exchange (ECX) restricted direct exports, Tadesse delivered his lots to the regional warehouse where traceability was obscured.
Beginning in the 2019/2020 season, Tadesse is finally able to deliver his world-class coffees directly to the world.
Farmers selectively handpick cherry and deliver it to Tabe Burka station. Cherry is floated and then visually inspected for damaged, over- and under-ripe cherry. Cherry is pulped and fermented for 36 to 72 hours. Throughout fermentation, water is replaced three times. After fermentation, parchment is run through a washing channel to remove remaining mucilage. Staff push parchment through the channels and coffee is separated into grades by density. Once clean, the highest parchment grade are soaked for an additional 8 to 12 hours.
With a cup that’s clean and complex, beautifully acidic and enticingly sweet, it’s easy to see why Uraga has been increasingly gaining a reputation for some of the most distinct coffees of Ethiopia.