Farm Description 

Uraga is grown in the highlands of Tabe Haro Wato, southern Ethiopia, by Kiba Coffee, a producer committed to preserving the region’s rich coffee heritage. Situated at 2,150–2,200 MASL, the farm benefits from cool temperatures, volcanic soils, and slow cherry maturation, which together create ideal conditions for complex and vibrant coffees. Kiba Coffee works with heirloom varieties 74110 and 74112, nurturing them with careful cultivation and innovative processing techniques that highlight the natural characteristics of the terroir. 

Coffee Overview 

This lot exemplifies the expressive and dynamic profile of high-elevation Ethiopian coffee. By combining traditional heirloom varieties with precise post-harvest methods, Uraga delivers a cup that is both fruit-forward and layered, showcasing the elegance of the region’s specialty coffee. 

Processing Method 

Anaerobic Natural – Ripe cherries are sealed in oxygen-free tanks to ferment slowly, enhancing fruit sweetness, aromatic complexity, and body. After fermentation, the cherries are sun-dried, preserving clarity while emphasizing tropical and citrus notes unique to high-altitude Ethiopian coffees. 

Cup Profile 

Mango · Lychee · Grapefruit · Chocolate 
A bright and lively cup with tropical mango sweetness, juicy lychee, and a zesty grapefruit note, balanced by a subtle chocolate undertone. Silky in body with a clean, lingering finish, this coffee highlights the intricate complexity and vibrancy of Ethiopian highlands.