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Raise Coffee

Floral - Bisrat Melaku, Ethiopia

SMELL THE GLORY - Stick your nose in the floral notes that will guide you through the long path of redemption.

Weight

Origin: Ethiopia – Oromia Region – Guji Zone – Woreda de Uraga
Farm: Several smallholder farmers
Producer: Bisrat Melaku washing station
Altitude: 2.300 meters
Varietal: Native Ethiopian
Process: Washed
Roast: Light


Notes
Outstanding floral fragrance with cocoa notes and lactic nuances. Enzymatic grape notes in mouth; Well balanced, refined coffee, with creamy body and medium acidity.


Description
This coffee grows in Uraga, part of Guji zone, bordered on the south by Odo Shakiso, on the west by the Borena Zone, on the north by the Southern Nations, Nationalities, and Peoples Region, and on the east by Bore.
Volcanic grounds in Guji zone are extremely rich in minerals, which makes them ideal for growing the challenging Arabica Coffee crop. Throughout the years, small scale farmers from Guji have been living in harmony with environment.
Coffee cherries are left to mature naturally in the woods surrounding farmers crops, at an altitude within 1750 and 2300 metres above sea level. They are then handpicked and carried to the washing station. Exceptional quality of all coffees from this Region is beyond doubt.

Bisrat Melaku is the founder and owner of the Uraga Bisrat washing station. Besides running the station, he has a small coffee farm that enjoys the cover of the natural Guji canopy.
His drive for coffee started years ago while he strolled through the coffee garden of his grandparents. As far as Bisrat can remember, his family was always into growing coffee. Despite being the youngest in his family, they involved him in growing and harvesting, which was a childhood experience that would fuel his love for the bean.
When he got married, he started to plant coffee himself and at a certain point in time his grandparents’ farm was given to him.
After successfully expanding his farm, Bisrat opened the Uraga Bisrat washing station in 2014, at a height of 2300 meters above sea-level. He installed cement fermentation tanks, a six disk pulper, and 150 drying beds. Bisrat uses water from the small Tebie River to wash and ferment his coffees.
By this time, he cannot exclusively dedicate his attention to his farm, because during harvest around 600 neighbouring farmers rely on him and deliver their cherries to his station.

It is important to note that the uniqueness of the Ethiopian coffee lies on the thousands of unexplored varieties and those that are known remain intact.
Ethiopia is the cradle of coffee and varieties are specific to each area. Scientists have recognized 37 varieties out of which 34 are natural. Many times, we can see that Ethiopian coffee is Heirloom varietal, meaning that it is “ancient root”, which does not define the variety itself, being just a generic way to identify Ethiopian coffee. Crop is named after the area in which it grows and where it has been growing for years, maintaining the characteristic flavour of that zone and a specific cup profile.

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