Uraga, Ethiopia (Natural-wine process)

Ethiopia’s coffee processing methods continue to evolve, and this particular coffee stands out for its unique processing technique – the modern natural wine process (also known as Carbonic Maceration).

The natural wine process is relatively new and experimental, and shares similarities with anaerobic fermentation. However, this method creates a CO2-rich environment that fosters a unique form of fermentation and flavor development.

Country: Ethiopia
Region: Guji (Grade 1)
Processing: Natural (wine process)
Varietal: Londroce & JARC
Notes: Red wine, candied orange peel, clove, pepper  and floral lavender. Hazelnut and caramel in the finish.

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