Ethiopian coffee is known for its bright, fruity and floral flavors, featuring higher acidity, a light to medium body, and complex flavor notes. The combination of high altitudes and nutrient-rich volcanic soils creates ideal conditions for producing coffee.
Ethiopia Adola Uraga is grown in the highlands of Guji Zone, Oromia, at elevations of
approximately 1,950–2,250 MASL. The region’s rich volcanic soil, cool mountain
temperatures, and seasonal rainfall create an ideal environment for Ethiopia’s heirloom
coffee varieties to develop sweetness and complexity. Cultivated by smallholder farming
families using traditional methods, the coffee grows under the natural shade of
indigenous forest trees. Fully ripe cherries are selectively hand-picked and carefully
sorted before undergoing a washed process. The cherries are depulped and fermented
for approximately 24–48 hours to remove the remaining mucilage, then thoroughly
washed with clean water. The parchment coffee is dried on raised African beds for
approximately 10–15 days, with regular turning and monitoring to ensure even drying.
The washed process results in more defined floral and citrus notes, balanced acidity,
and a lighter, tea-like body.