Climpson & Sons - Single Origin: Uraga, Ethiopia

Flavours of Honeysuckle, Berry Sorbet, Nectarine.

Brewing - Matt says - Berry Sorbet?! You may think we've gone mad. But this washed Ethiopian is so clean, it's acidity so effervescent and refreshing, that this is the first flavour note that came to mind. Brew at 1:16.6, for at least 2.5 mins on your V60 to really push that extraction %!

The Uraga will make an awesome cold brew as the summer hits!

The Guji region has developed significantly over the years in terms of coffee cultivation and has a reputation for producing the most sought after microlots in the world. The combination of high altitude, fertile soils, consistent and plentiful rains and an abundance of local coffee knowledge are all contributing factors to the high status of Ethiopian coffees.

Whilst selecting from countless Ethiopian options, this lot from Uraga was an obvious standout. Expect a balanced, floral and juicy cup with a nectarine and berry acidity, silky honey mouthfeel and clean white sugar sweetness.

The Uraga wet mill receives coffee from over 600 farmers in the surrounding areas. On average each farmer owns around only 2 hectares of land, adding to the uniquely complex cup profile that is created from the region.

The ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 36-48 hours. After this the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on african beds for 12-15 days. During this time the coffees are closely monitored, raked and turned to ensure consistent drying is achieved.