Urabeast, Washed, Ethiopia

Apricot, Elderflower, Caramel

Producer: Small Holder Farmers Origin: Guji, Ethiopia Varietal: Heirloom Elevation: 2050 masl

About This Coffee

This grade 1 "Urabeast" fully washed microlot is from Uraga in the Guji zone. This lot is sourced in collaboration with Primrose speciality coffee who operate a 3ha washing station 5km from Uraga town. 

The washing station is equipped with 280 drying beds, all of which are covered with shade. Additionally, the fermentation tanks at the station also have shade coverings. The coffee is sourced from a community of 2,500 farmers who actively participate in its production.

The Region

Uraga washing station is located in the 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 280 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho. The Lakeycha River serves as the water source for the coffee processing. 

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 characterised by strong citric acidity, stone fruits, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot and hops.

The Process

This coffee utilises a traditional fully washed process, whereby ripe cherries are carefully selected via handpicking and floatation, de-pulped on the day of harvest, fermented for 36-48 hours and then thoroughly washed in clean water grading channels to remove any remaining mucilage.

The coffee, still in its husk (parchment) is then dried in the sun on raised African beds for 12-15 days depending on ambient conditions. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.

The Urabeast, sourced from smallholder farmers in the Guji region of Ethiopia, represents the classic profile of high-elevation Heirloom varieties. Processed using the washed method, this coffee is roasted by Outpost Coffee to highlight a delicate balance of stone fruit and floral aromatics. While washed coffees are generally celebrated for their clean acidity and transparent cup profiles, the specific combination of apricot, elderflower, and caramel notes in this lot reflects the unique terroir of the Guji zone.

When evaluating such complex profiles, enthusiasts often consult a flavor wheel to better identify the nuanced transitions between the bright, floral top notes and the deeper, sugary base. By focusing on the meticulous preparation of these heirloom cherries, this offering provides a clear window into the traditional processing techniques that define the region's reputation for exceptional quality and clarity.