URAGA KELLOO #3. ÄTHIOPIEN.
URAGA KELLOO #3. ÄTHIOPIEN. GUJI.
ESPRESSO Siebträger / Schraubkanne / Aeropress
We taste: GRAPEFRUIT. PASSIONFRUIT. PEACH.
Ein fruchtiger, gewaschener Kaffee aus Äthiopien. Hell geröstet, ist der Kelloo ein komplexer Kaffee, der alles hat, was ein moderner Espresso braucht. Süße, mittleren Körper und gute Säure.
Aufbereitung / processing : washed
Varietät / variety : mixed heirlooms
Anbauhöhe / height : 1950m - 2000m
FOB: $ 3,40/lb
Händler / Importer: Nordic Approach, NOR
NORDIC APPROACH'S STORY:
Fekadu is a pioneer in Guji, Uraga. Being one of the first to invest in the area almost a decade ago, there is no doubt that he understands and knows the micro regions, and will be able to continue to invest in the decades to come. His coffee is different from the classical floral or papaya profile from Uraga. Layered with peach, candied cherries, orange blossom, the coffee is incredibly clean and balanced. Unique in many ways.
Uraga Raro is a washing station located in Guji which buys cherries from around 430 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.
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.
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.
SNAP COFFEE is a business group engaged in other activities as well. They have an electronics assembly business and a software development company. They began their speciality coffee export business after the ECX reformed regulations to make it easier for companies to export coffee in 2017.The company currently exports about 78 containers per year. They employ around 253 employees, of which 13 are in their speciality coffee exporting business.
SNAP COFFEE’s relationship with Tropiq began quite recently. “We are quite at ease because of Tropiq’s efficiency in communication, and even more on logistics facilitation,” Abenezer, SNAP COFFEE Supply Chain Manager said.
He also reports that Tropiq’s regular and timely feedback on coffee lots have given SNAP COFFEE a lot of insight which helps them supply consistently great coffee.
- Vegetation: Semi-forest
- Average lot size of farmers: 1-2 hectares
- Soil type: Rich and fertile red soil
- Number of trees per hectare: 1800-2400
- How much cherries per tree on average: 3 kgs
- Average selling price of farmers per kilo of cherries for 2019/2020 harvest year: $0.8/25 birr
Cherries are collected manually and hand sorted later.
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Wet fermentation for 48 hours.
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.
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.
After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.
After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.
The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stocklots. It remains in parchment until it is contracted and the destination for shipment is confirmed.
Our team on the ground in Addis personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.
We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.