Urabeast

Urabeast

Producer – Small Lot Farmers

Location –  Guji Zone

Variety – 74110, 74112

Altitude – 1980-2030 MASL

Process – Natural

Tasting Notes –  Citrus, Floral, Apricot

Roasted For – Filter

Importer – Cofinet

Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

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Cultivated by 2800 small-scale farmers in Ethiopia's Guji Zone, this coffee thrives in high altitude volcanic soils and ideal climate conditions. After handpicking, the cherries are sundried for 15-20 days at the Wubanchi Station. The result is an outstanding cup with a classic Guji profile; bright bergamot, citrus, sweet dried apricot, and a delicate floral finish. 

About

This coffee was cultivated by approximately 2800 small-scale farmers from the Guji zone of Southern Ethiopia. This area is well renowned for its production of high quality coffee due to the high altitude, rich volcanic soils, specific climate conditions, and the traditional farming methods and processing techniques.  

Once the ripest cherries are picked, they are transported to the Wubanchi Processing Station, where the cherries are processed naturally with their skin and mucilage intact. The coffee is then sun dried for 15-20 days; this traditional natural processing method results in a sweet and fruit-forward cup.

The Varieties

These farmers produce mainly 74110 and 74112 coffee varieties, descendents of Ethiopian Heirloom varieties developed in 1974 by one of Ethiopia's federal agricultural research centres, Jimma Agricultural Research Centre (JARC). JARC was established in 1967, and works to research and develop Ethiopian landrace varieties to highlight desirable characteristics such as greater resistance to disease or increased yield. So far they have created over 40 cultivars. 74110 and 74112 were developed in 1974.

Filter Recipe

This is a good starting point for all of our filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3:00-3:30

Recommended Brewing Age

14+ days after roast date