Ethiopia Guji Uraga | carbonic maceration

Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region.

This lot is processed using carbonic maceration, a processing technique inspired by wine making. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide rich environment.

Creating a carbon dioxide rich environment alter the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors.

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. Cherry is placed in a container and sealed so that no air can enter. In this sealed environment, fermentation begin. Because the skins of the cherries are left intact, fermentation may take days or weeks. Once fermentation is complete, cherry is removed, washed in clean water and laid on raised beds to dry. Drying coffee is raked regularly to ensure even drying.

Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region.

SCA: 87,85