Ethiopia

Uraga Tome

/Behind the story/

Oromia native Tadesse Edema is a pioneer coffee producer in Uraga. He was among the first who built a coffee station in the region. His Uraga Tome washing station was built in 2008 and has been gaining a fast great reputation for some of the most distinct coffees of Ethiopia. The Tome washing station was set up on the other side of the ridge, across the river that separates Hambela from Uraga. Born and raised in Guji, Tadesse Edema is no stranger to the specialty coffee industry, he is a community leader and has built schools and roads in the region as well. In addition to the Uraga Tome washing station, Tadesse owns two farms - one in Shakisso and another in Anasora. During the ten years when the Ethiopia Coffee Exchange  (ECX) restricted direct exports, Tadesse delivered his lots to the regional warehouse where traceability was obscure.

/Organic 74110/

In addition to remaining traditionally intercropped, most farms are also organic-by-default. To capitalize on the magnificent climate, Uraga Tome washing station provides training to help farmers better quality cherries and produce single varieties, selectively handpick ripe cherries and deliver them to Uraga Tome. Cherries are hand sorted at intake, pulped and fermented for 48 hours. After fermentation, parchment is washed and soaked in clear water before being brought to the raised drying beds where it will sun dry for approximately 18 days. Farmers typically use very few - if any - fertilizers or pesticides.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:10-2:20