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ETHIOPIA – URAGA GRADE 1 – YIRGACHEFFE – NATURAL WINE PROCESS
$20.00$60.00 Select options
ETHIOPIA – URAGA GRADE 1 – YIRGACHEFFE – NATURAL WINE PROCESS

$20.00$60.00

NOTES: BRIGHT LEMON CITRUS, BLACKBERRY AND GREEN GRAPE FRUITS WITH A SMOOTH VELVETY MOUTHFEEL AND INTENSE RED WINE ACIDITY
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About this coffee

  • Altitude: 2110
  • Farmer: URAGA
  • Score: 88.5
  • COUNTRY: ETHIOPIA - YIRGACHEFFE

NOTES: BRIGHT LEMON CITRUS, BLACKBERRY AND GREEN GRAPE FRUITS WITH A SMOOTH VELVETY MOUTHFEEL AND INTENSE RED WINE ACIDITY

Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, only the best fully ripe cherries are selected and added to a special stainless-steel tank and filled until it is tightly-packed and sealed. The tank has air exhaust valve and temperature measurement to let gasses escape. When the fermentation process begins, CO2 builds up and the tank is filled by gas. Pressure pushes the water in the valve and CO2 out from the tank but restricts oxygen form re-entering. The time the cherry is spent in ‘fermentation’ is decided based on the temperature gauge reading. Higher temperatures mean the ‘fermentation’ time will be short, while cooler temperatures lead to longer time periods in the tank. Typically, the cherries will be fermented for 4-5 days as the pressure inside the tank forces the flavours of the juicy mucilage into the coffee beans. When the process is complete, the bright red cherry colour has charged to yellow tones.

 

 Coffee all started in Ethiopia in the 9th Century when the goat-herder Kaldi, noticed his goats acting more spritely after consuming cherries from a certain plant. Kaldi tried the cherries and noticed some of the familiar effects that we all feel when we enjoy some of the good drink in the morning. While this is a popular account of the ‘Discovery’ of coffee, there are other accounts of traders chewing cherries on trade routes from Ethiopia in order to increase energy. Ethiopia’s history is full of dramatic changes. Over the last four decades, the Ethiopian people have lived under three different forms of government, which include a semi-feudal imperial, a military rule with Marxist ideological orientation from 1974-1991, and a federal governance system from 1991 until the present. All of these periods have been accompanied by dissatisfaction, armed resistance and rebellions. Ethiopia has also confronted economic, social and environmental problems including a war with Eritrea from 1998-2000. This recent dispute with Eritrea as well other historical conflicts has provoked many damages, including lost lives, limited access to the land, emotional trauma, and extreme hunger.

Coffee still grows wild in Ethiopia’s mountain forests. Ethiopian farmers cultivate coffee in four different systems, which include forest coffee, semi-forest coffee, garden coffee and plantation coffee. About 98% of the coffee in Ethiopia is produced by peasants on small farms and it is the country’s most important export. Ethiopia is Africa’s third largest coffee producer. There are about 700,000 coffee smallholders in Ethiopia, of which 54 percent are in semi forest areas. Coffee has been part of their indigenous cultural traditions for more than 10 generations.

Coffee is traded on the Ethiopian Commodities exchange (ECX) which unique to many other countries sets its own prices. Ethiopia Produced 7.1 Million Bags of Coffee in 2017-2018. Most Ethiopian Coffee goes to Germany and Saudi Arabia (about 20% Each) while Australia takes 2%. While most coffee does go through the ECX, reforms recently passed by the government have allowed larger farms and co-ops to market and sell their coffees directly to consumers, resulting in increased traceability and fairer pricing

This coffee is paired well with

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Releasing 25/9/2020 9:30AM