The local heirloom varietal that makes this Uraga Samii#5 blend is grown on a privately owned communal wetmill in Urga (Sonkolle kebelle), Guji by Israel Degfa. He owns 26 washing stations and a farm, across the South and South West of Ethiopia.
On average farmers in this region manage about 1500 trees per hectare and each tree will yield 100-200 grams of coffee. It is rare to use any pesticides so this coffee is essentially organic. Any compost used will be organic in its nature.
It is through the following process that this specific coffee gets it flavour profile from --
Israel has invested in flotation systems for the cherries and systematically separates some of the coffees for better performance on site.
These coffees are taken better care of by an assigned quality team. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens. However, they often do smaller lot sizes as well when they do honey, shade or other improved preparations.
At the mill, cherries are sorted and graded before fermenting for 24-72 hours before being dried for 9-12 days. A second sorting is carried out during this drying process.
The soil is red clay and the farms are semi forest, with loads of Kerero, Tikur Enchet, Besena and Berbera trees. The site manager at Uraga is named Melkisa.
Most coffees are organic by default. Organic compost is common, making pruning less common. A farmer can typically have less than 1500 trees per hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
Farms offer a mix of the local improved varietals such as Certo and the local varietal, Wolisho. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varieties based on the old strains.
While you won't find them with a restaurant or coffee house at the roastery, you can find them in different locations selling their delicious speciality, freshly roasted coffees. You can always check their facebook page to find out where they are going to be.
Flavour Profile of Uraga Samii #5
The Uraga Samii #5 coffee blend has an aroma and flavour of being super complex and floral. The complexity is well balanced and geisha-like, super floral, with hints of red grape, earl grey tea, tons of peaches, lemons, citric. It is incredibly intense on flavour but very clean, winey and just delicious!
It is through the following process that this specific coffee gets it flavour profile from --
Israel has invested in flotation systems for the cherries and systematically separates some of the coffees for better performance on site.
These coffees are taken better care of by an assigned quality team. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens. However, they often do smaller lot sizes as well when they do honey, shade or other improved preparations.
At the mill, cherries are sorted and graded before fermenting for 24-72 hours before being dried for 9-12 days. A second sorting is carried out during this drying process.
Coffee Grown in Ethiopia
On average farmers have a farm size fewer than 1 hectares. The average farm size for the farmers delivering to Uraga washing station is 2-3 hectares.
The soil is red clay and the farms are semi forest, with loads of Kerero, Tikur Enchet, Besena and Berbera trees. The site manager at Uraga is named Melkisa.
Most coffees are organic by default. Organic compost is common, making pruning less common. A farmer can typically have less than 1500 trees per hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
Farms offer a mix of the local improved varietals such as Certo and the local varietal, Wolisho. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varieties based on the old strains.
Round Hill Roastery
Round Hill Roastery has always strived to provide great customer service, delicious fair trade coffees, and they do that by working closely with the farmers they have built relationships with over the years, taking time to make visits to the farms to further their education and to also to source new coffees. Each coffee blend is test roasted and allowed to rest before being brewed in several different ways. They do this to maximize the flavour profile.
While you won't find them with a restaurant or coffee house at the roastery, you can find them in different locations selling their delicious speciality, freshly roasted coffees. You can always check their facebook page to find out where they are going to be.
