ETHIOPIA URAGA #1234

Curator's Notes

We could all use a day to be pampered, and coffee is no exception. For us, it could be a day on the trails, spent inside at the spa, or bundled up in your own home. But a pampered coffee — what does that even mean? Roseline's light roast Ethiopia Uraga gives us a look into the VIP coffee treatment.

Roaster's Notes

https://roselinecoffee.com/collections/coffees/products/ethiopia-uraga Managed by lifelong coffee trader Kedir Jebril (brother of Larcho Torka producer Abdi Jebril and Yabitu Koba producer Feku), Gogugu’s coffee goes through meticulous processing: he leaves freshly peeled seeds underwater for 60 hours compared to the average washing station’s 48. Coffees are then washed vigorously in elongated channels while also being selected for quality. The less dense Grade 2 quality beans are sifted off the top of the channel and taken to their own drying stations. The denser Grade 1 coffees eventually make it to a soaking tank where they’ll sit overnight removing any excess mucilage from the seed before they’re sent to the drying beds. Kedir keeps his parchment coffee covered in mesh for the first 5-6 days in order to avoid cracking and direct exposure to sunlight which can damage the integrity of the beans. After this first drying period the coffee is then opened to sunlight and left to dry for another 5-6 days before being conditioned in the storage warehouse for upwards of a month.