ADORATION THROUGH ANNIHILATION, Ethiopia

Suitable for all brewing methods.

Roasters Notes: Strawberry, Dark Cherry, Milk Chocolate, Bergamot

Uraga Gomoro rests on a ridge above Dilla, reached by a descent so steep the locals call it the African massage. This is garden coffee in its oldest form, grown in the small backyard plots of smallholders across the Guji zone and carried by hand to the station, where each day's lots are pooled, pulped, fermented, and dried on raised beds. Uraga is the highest of Guji's districts, its farms sitting between 1,950 - 2,350 MASL on the eastern escarpment. The air holds cool, the cherries ripen slowly, and the sugars gather. Deep volcanic loam and a long, seasonal rain do the rest. The views from that ridge empty the mind, and the cup keeps the world bewildered.

The trees here grow half wild, left to adapt to their own ground, so a single lot draws on a tangle of native varieties bound into one coherent cup. These are recorded simply as Heirloom, an umbrella over the indigenous landrace varietals of Ethiopia, birthplace of arabica. By the time the cherry reaches the station the varieties are indistinguishable. The lot is defined by what is in the cup, rather than by any single lineage.

This lot is nitrogen washed. The ferment is flooded with nitrogen to displace oxygen, holding the process in a clean, controlled, oxygen free state. Stripping the oxygen guards against oxidation and lets the ferment be steered by intent rather than chance. The fruit stays vivid, the finish lands crisp and distinctly washed. On Uraga's floral, high altitude frame, the method sharpens clarity and lifts the weight of the cup, refining the profile the district is renowned for.