Uraga Raro is a washing station located in Guji, which buys cherries from around 430 neighboring farmers.

Uraga Raro is owned by the coffee enthusiast Negusse D. Weldyes. The farms that supply the cherries to this washing station have high yields as the soil is quite fertile and the cultivation methods are of the highest standard.

The company’s supply policy rests on three main pillars:

• Process specialty coffee consistently;
• Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;
• Protect the environment through waste recycling systems.

Negusse began its specialty coffee export business after ECX reformed the regulations in 2017 to make it easier for companies to export coffee. The company currently exports around 78 containers per year. They employ around 253 employees, including 13 in their specialty coffee export business.

His company supports the smallholder community living near the washing station and helps build schools in the area.

Processing of this lot:

The cherries are harvested manually and selected by hand. The cherries are pulped with a traditional Agaarde Discpulper. The fruit's skin and pulp are removed before the machine classifies the parchment in water as 1st or 2nd quality, determined by the density. A wet fermentation phase follows for 48 hours.

The coffees are then washed in channels and classified in water by density. The lower density (lower quality) floats and is removed, leaving only the denser and higher quality beans, which are separated as higher-quality batches. Subsequently, soaking takes place for 2 hours.

The coffee is then piled in 2 cm high layers and dried for 10 days, followed by manual sorting for 2-4 hours.

In the cup:

This coffee is different from the classic Uraga floral or papaya profile. Layered with fruit and orange blossom, the coffee is incredibly clean and balanced, unique in many ways.

Full of peach and tangerine notes, orange blossom, and hints of black currant, long lingering sweet/sour candy-like aftertaste. Creamy mouthfeel.

Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.