April Coffee Roasters

Ethiopia - Uraga


Location: Guji, Uraga 
Process Station: Uraga 
Producer: Several Smallholders 
Varietal: Native Heirloom 
Growing Altitude: 20-2200 masl
Processing Method: Washed  
Harvest: January - February 2018
Product: Filter and Espresso
Flavour Notes: Peach, Lemon & Earl Grey


Our first choice from the most recent Ethiopian harvest, Uraga is an exceptionally high quality coffee bursting with flavour, complexity and a perfectly layered structure. It possesses all of the characteristics that we're looking for from an Heirloom Ethiopian, and in this case we chose a consistent and clean washed processed lot.

Comprising of 7000 members, the Uraga Smallholder Farmers grow their lots (average 3 hectares per farmer) at an average altitude of between 2000 and 2200 MASL and subsequently process their parchment at the Uraga wet mill.

You can expect to find a highly complex flavour profile, packed with citrus and floral notes. Lemon, Red Grape and Peach are all prominent, with Bergamot and Florals on finish. Expect a clean but intense flavour structure from this exceptional coffee.


Espresso Roast Brewing Advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.

Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.