Ethiopia Uraga Grade 1

This Ethiopian Coffee is produced in the region of Oromiya Guji, across a 200-hectare farm. Grown within an altitude of 2000m – 2100m, this coffee
provides a unique cup.
Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen
deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe, and green cherries. Then, only the best fully ripe
cherries are selected and added to a special stainless-steel tank and filled until it is tightly-packed and sealed. The tank has an air exhaust valve and
temperature measurement to let gasses escape.
When the fermentation process begins, CO2 builds up and the tank is filled by gas. Pressure pushes the water in the valve and CO2 out from the tank
but restricts oxygen form re-entering. The time the cherry is spent in ‘fermentation’ is decided based on the temperature gauge reading. Higher
temperatures mean the ‘fermentation’ time will be short, while cooler temperatures lead to longer time periods in the tank. For this coffee, the
temperature must sit below 25 degrees Celsius throughout the entire fermentation process.
Typically, the cherries will be fermented for 4-5 days as the pressure inside the tank forces the flavours of the juicy mucilage into the coffee beans.
When the process is complete, the bright red cherry colour has charged to yellow tones. Once carefully removed from the tank, the coffee is dried
slowly for 15-18 days on African drying beds in the full sun.
The farmers play a vital role in producing such a unique coffee, Tracon recognise their importance and offer social initiatives to better support their
farmers. Tracon provide school program initiatives to the farmers families to offer a greater access to knowledge and information for a brighter future.