ETHIOPIA URAGA #1234

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Of all the Ethiopian coffees we tried this past month, Roseline's Ethiopia Uraga stood out on our table week after week. We wanted to find out why. Turns out, after this coffee is harvested, the de-pulped seeds are washed for 60 hours compared to the region's average of 48 hours. These additional 12 hours translate to a sparkling cup with exceptional stone fruit and candied ginger clarity. Ripe white peach stands out on the front, and develops into tea-like notes of hibiscus.

But the VIP treatment doesn't end at the washing station. Next, farmers meticulously dry the coffee in multiple stages, even covering it in thin mesh to protect the beans from direct sunlight. Once thoroughly dried after two weeks, this coffee begins its journey across the water to Roseline Coffee Roasters. Like all coffee, each cup can be traced back to many hands.

Insight into stories like these remind me why coffee is so unique, and Ethiopia Uraga is an exceptional example that highlights the steps involved. After having a coffee like this, you'll taste why every bit of care matters.