Ethiopia Guji Uraga G1 Anaerobic Natural

Earl grey, passionfruit, melon, mango
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Bag Weight 60 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P8002021-7
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About This Coffee

This grade 1 microlot is from Uraga drying station in Guji zone. This lot is sourced from smallholder farmers cultivating Welisho, a local variety of Ethiopian heirloom. This lot was produced with a 7 day anaerobic fermentation whereby cherries are selectively harvested based on sugar content (Brix measurement), pulped, and then fermented in a sealed oxygen deprived environment for 7 days.

Origin Ethiopia
Subregion Uraga, Guji zone
Harvest Season 2022/23
Producer Type Small Holder Farmers
Processing Natural/Dry Processed
Plant Species Arabica
Variety Ethiopia Heirloom
Coffee Grade ETH CA NAT GUJ G1
Screen Size 14 Up
Bag Weight 60 KG BAG
Bag Types Grain Pro / Ecotact

The Region

Uraga washing station is located in Guji zone in the Sidamo region and processes cherries from local smallholder farmers cultivating between 1,945 and 1,970masl. The station includes 10 standardised fermentation tanks and 215 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho. 

Over a number of years this region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors
to the high status of these coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body. 

The Process

Cherries from the highest altitudes are harvested at their peak ripeness, with Brix measurements taken to ensure optimum sugar content. The cherries are then de-pulped and placed in an oxygen deprived environment for 7 days. Temperature is monitored throughout the process.


The anaerobic process begins after around 18-24 hours after which the vessel starts to build with CO2. The fermentation period is finished once all the latent sugars in the remaining cherry mucilage are consumed. The coffee is then dried in the sun on raised African beds for 15-18 days, during which it is carefully turned to prevent over-fermentation or mould formation. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).

  • Subregion Uraga, Guji zone
  • Producer Type Small Holder Farmers
  • Processing Natural/Dry Processed
  • Bag Types Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Ethiopia Heirloom
  • Min Growing Altitude 2150m
  • Max Growing Altitude 2350m
  • Screen Size 14 Up
  • On Sale No
  • Top Lot Yes
  • Price Per Kg £10.85
  • Status Spot
  • Coffee Grade ETH CA NAT GUJ G1
  • CTRM Contract Number P8002021-7
  • Origin Ethiopia
  • Warehouse Vollers Group Uk