The company Tracon, which prepared this lot for us from the slopes of Guji, has long been experimenting with new processing methods. They view these experiments as a path toward improving quality and maintaining competitiveness amid the growing number of processing stations established across Ethiopia in recent years. Tracon began its anaerobic processing experiments at several of its stations in the Yirgacheffe region as early as 2015.

The Uraga station, like most others, receives freshly harvested cherries from nearby smallholder farmers. It is located in the Guji region, which was formerly part of Yirgacheffe. However, since the coffees from this area stand out so distinctly in their brightness and character, Ethiopia eventually recognized Guji as a separate administrative zone!

This coffee itself is living proof of that distinction. Cherries fermented under anaerobic conditions accumulated abundant sugars in the beans while developing even brighter and more vibrant sparkling aromas of tropical fruits. The fragrance reveals tropical fruit with a hint of spice, unfolding into a complex bouquet. The aftertaste is endlessly long and sweet. In espresso, all the strongest qualities of this remarkable coffee become even more intense.