Ethiopia Uraga, Haru Wachu Natural Anaerobic

GrainPro packaging 60 kg

This exceptional anaerobic coffee comes from the remote Uraga district in Ethiopia's Guji region, specifically from the village of Haro Wachu. This village is home to the Haro Wachu Washing Station, renowned for its meticulous work and focus on processing natural, washed, and experimentally fermented coffees. The station serves approximately 300 small-scale farmers from the surrounding hills, who hand-pick and carefully select their coffee cherries.

The coffee here grows at astonishing altitudes of 2250 to 2350 meters above sea level, contributing to its complex flavor and bright acidity. The fertile volcanic soil and the shade of Cordia africana, acacia, and enset trees create an ideal microclimate for cultivating high-quality coffee varieties. Farmers primarily cultivate varieties 74110 and 74112, chosen for their resilience and excellent flavor profile. Harvesting takes place between November and January.

Thanks to a meticulous approach and high traceability – cherries come only from 5.2 hectares – this coffee is among the specialty selections. Haro Wachu Station places great emphasis on precision in processing and often experiments with fermentation techniques.

One such technique is anaerobic fermentation, a modern processing method where coffee cherries are fermented in completely sealed tanks without oxygen access. The process begins with careful sorting of cherries – immature, overripe, and defective fruits are separated. Fully ripe cherries are then placed into special plastic bags, where they are compressed and oxygen is removed using a vacuum system. Fermentation begins within 18–24 hours, triggered by accumulated CO₂. The process lasts 4–15 days depending on the temperature and desired flavor profile. The result is intense sweetness, fruitiness, and a rich body.

After fermentation, the cherries change color from deep red to yellow. They are then dried on African beds for 15–18 days, with regular turning for even drying.

This coffee is an example of the diligent work of the farmers, the Haro Wachu washing station, and an innovative approach to fermentation – the result is a complex and unique cup that carries the character of its origin and human care in every sip.

Flavor profile: TBD

Country of origin: Ethiopia

Region: Guji/Uraga

Farm: Various delivering to Haru Wachu Station

Farmer: Various delivering to Haro Wachu Station

Altitude: 1990-2250 m.a.s.l.

Variety: Kurume, Dega, 74110

Processing: Anaerobic Natural

Cupping Score: 88+

Crop: 24/25