Ethiopia Uraga, Haro Wachu Natural Anaerobic

GrainPro package 60 kg

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

The coffee here grows at a stunning altitude of 2,250 to 2,350 meters above sea level, which contributes to its complex flavor and bright acidity. The fertile volcanic soil and the shade of Cordia africana, acacia and ensetu trees create the ideal microclimate for growing quality coffee varieties. Farmers here primarily cultivate the 74110 and 74112 varieties, which were selected for their hardiness and excellent flavor profile. Harvest takes place between November and January.

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

One of them is anaerobic fermentation, a modern processing method in which coffee cherries are fermented in completely closed tanks without access to oxygen. The process begins with careful sorting of the cherries - unripe, overripe and defective fruits are separated. Fully ripe cherries are then placed in special plastic bags, where they are compressed and the oxygen is sucked out of them by a vacuum system. Fermentation begins within 18-24 hours, triggered by the accumulated CO₂. The process takes 4-15 days, depending on the temperature and the desired flavor profile. The result is intense sweetness, fruitiness and a rich structure.

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 a testament to the careful work of farmers, the Haro Wachu washing station, and the innovative approach to fermentation – the result is a complex and unique cup that carries the character of origin and human care in every sip.

Flavor profile : TBD

Country of origin : Ethiopia

Region : Guji/Uraga

Farm : Various delivering to Haro Wachu Station

Farmer : Various delivering to Haro Wachu Station

Altitude: 1990-2250 m above sea level

Variety : Kurume, Dega, 74110

Processing : Anaerobic Natural

Cupping Score : 88+

Crop: 24/25