Archive: Ethiopia Uraga Outpost

Archive: Ethiopia Uraga OutpostThis coffee comes from Uraga, a district in the Guji Zone. The area is known for its rich volcanic soil and high altitude, contributing to the coffee's complex flavors. The ripest cherries are hand picked and taken to the washing station, where they're sorted for quality. Then, they mill them to remove the seeds and dry the seeds in the sun on raised patios to 12% moisture. Then they're sorted and bagged for export. The result is a vibrant cup with

where centrifuging helps remove moisture

and dried slowly at 38º Celsius for 46 hours until a final moisture of 11%

and stability

Legender is a project led by our pal Demilson

Franky Hoyos produces world-class coffee at his farm

The best dark roast ever

He grows Caturra

to ensure stability

The coffee is then depulped and fermented in parchment for 36-48 hours

So grab a bag

When you purchase this gift card

They are then dried on raised beds to 10-11% moisture before being milled