DHILGEE URAGA RARO #1. ÄTHIOPIEN, OROMIA, GUJI.
ESPRESSO Siebträger / Schraubkanne / Aeropress
We taste: APRICOT. GRAPEFRUIT. HIBISCUS.
Ein wunberbar fruchtiger, gewaschener Kaffee aus Äthiopien. Hell geröstet, ist der Dhilgee ein komplexer Kaffee, der alles hat, was ein moderner Espresso braucht. Süße, mittleren Körper und eine spritzige Säure.
Aufbereitung / processing : washed
Varietät / variety : Wolisho, Dega
Anbauhöhe / height : 1950 - 2000m
FOB: $ 3,39/lb
Händler / Importer: Nordic Approach, NOR
SCA Score: 87,25
NORDIC APPROACH'S STORY:Raro Coffee Processing Station is a washing station located in Guji which buys cherries from around 1500 neighbouring farmers. Uraga Raro is owned by SNAP COFFEE exporters. The farms that supply cherries to this washing station have high yields as the soil is quite fertile and farming methods are to a very high standard. We only buy washed coffees from this washing station even though they also prepare naturals.
SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi). On average, about 550 farmers supply each washing station.
Cherries are collected manually and hand sorted later. The cherries are pulped 12h night time after picking and they use a traditional Agaarde Discpulper (4 discs). The pulping capacity is 30.000 kg a day. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
They have 12 fermentation tanks with an average capacity of 20.000 kg. Coffee is fermented for 72h.
Coffees are washed in channels, and graded in water by density. The 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 2 hours. The quality of the water is good since it comes from Hurufa natural spring. Coffee is then piled up in layers that are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.