Ethiopia Magarrisa Uraga

This washed Ethiopian coffee has a delicate floral aroma and a gentle sweetness. It finishes with green tea-like aftertaste, making it the perfect choice for an after-meal coffee.

This lot is from Uraga Woreda and has been processed at the Alemayehu Sali Washing Station. The high altitude, fertile soil, abundant rainfall, and expertise in processing all contribute to the high quality of the coffee produced here.

This lot is a fully washed coffee, undergoing fermentation for approximately 36-48 hours to achieve flavour clarity and bright acidity. After fermentation, the coffee is soaked for 4 hours before being dried on African drying beds.

‘Magarissa’ refers to a green colour in the Oromiffa language. In our flavour wheel, it describes great-value coffees that are balanced, with flavours such as sweet berries, chamomile, herbs, and citrus.

Harvest & Post-Harvest

The cherries are collected manually and hand sorted later.

They are wet-fermented for 24 to 72 hours, depending on the weather. The coffees are then washed in channels, and graded in water by density. The ones with lower density (lower quality) will float and are removed, leaving only the denser, and therefore higher quality beans, which are separated as higher grade lots.

After fermentation, soaking takes place for 6 hours. The coffee is then piled up in layers which are 2 cm in height, but adjusted according to the climate. It is then dried over a 13-day period, followed by hand sorting for 2-4 hours.