Foreword Specialty Coffee Roasters
Ethiopia Guji Uraga Suke – 72 Hours Anaerobic Natural
Ethiopia Guji Uraga Suke – 72 Hours Anaerobic Natural
Tasting Notes: Rose, Cranberry, Blood Orange
Region: Uraga, Guji, Ethiopia
Variety: JARC 74110, JARC 74112
Process: 72 Hours Anaerobic Natural
Altitude: 2,100 MASL
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Journey Behind the Coffee
About the Producer/Farm
Uraga Suke is produced by smallholder farmers surrounding the Suke Werekata washing station in Uraga, Guji. Farmers cultivate coffee on relatively small plots before delivering their ripe cherries to the station, where they are processed under a shared and carefully controlled protocol.
For this lot, only fully ripe cherries are selected before undergoing a 72-hour anaerobic fermentation in oxygen-free tanks. The cherries are then dried on raised African beds for 2–3 weeks, with careful turning and protection from excessive sun and overnight moisture to ensure an even and stable drying process.
Region / Terroir
Uraga is a high-altitude coffee-producing district within the Guji Zone of Ethiopia’s Oromia Region. Coffee here is grown at elevations reaching around 2,100 MASL, within a landscape shaped by smallholder farming and long-established coffee-growing traditions.
The combination of high-elevation cultivation and careful processing provides the foundation for the distinctive character of this lot, presenting an expressive profile of grape and cranberry with delicate floral notes.