About
Uraga, in the Guji zone of Ethiopia’s Oromia region, sits high in the mountains just outside Haro Wachu. This small district is known for producing some of the country’s most sought-after coffees. With high elevation, rich volcanic soil, and natural spring water, it offers ideal conditions for growing the Bourbon varietal. Farmers in Uraga rely on both washed and natural processing methods, crafting coffees with exceptional clarity, balance, and depth. The result is a cup profile that’s earned recognition well beyond Ethiopia—floral, complex, and unmistakably Guji
The washing station
In Uraga, both washed and natural processes are part of the craft. Local washing stations use traditional fermentation techniques alongside clean spring water and raised drying beds to ensure consistency and clarity. The attention to detail at every stage—from pulping to drying— is what sets this region apart. The coffees that come through these stations carry the unmistakable Guji signature: floral aromatics, vibrant stone fruit notes, and a rounded, balanced mouthfeel. It's processing rooted in tradition, but with quality that stands out on the global stage.
The Process
This coffee is naturally processed, a method that allows the full character of the fruit and environment to come through in the cup. After careful handpicking, ripe cherries are sorted and dried on raised beds under the sun.They are turned frequently to ensure even drying and to prevent over fermentation—a process that can take up to three weeks, depending on conditions. The result is a cup that’s intensely sweet and fruit-forward, with layered notes of ripe berries, dried fruit, and a syrupy mouthfeel. This approach preserves the integrity of the cherry and highlights the unique qualities of Uraga’s highland terroir.