Dhilgee Uraga

£11.00

Roast

Grind

Size

Quantity

TASTE	Grapefruit, Pear, Bergamot
ORIGIN	Ethiopia
WASHING STATION	Uraga Raro
VARIETAL	Dega, Wolisho
PROCESS	Washed
ALTITUDE	1950-2000 masl

We adore coffees from the Guji region of Ethiopia as they always offer complex floral notes while being rounded and juicy. There are 430 farmers surrounding the washing station who mainly grow the Dega and Wolisho variety. The red soil in the area is fertile and rich in nutrients and a typical farm will have 1800-2400 trees per hectare, each farmer owns around 1-2 hectares of land and all cherries are picked by hand. Once at the washing station, the cherries are pulped with a disc-pulper where the skin and fruit are removed. Then the coffee is washed in channels and graded by density. The coffee is then dried on raised beds over a ten-day period.

SNAP coffee the exporter and owner of the mill work hard to maintain three main objectives. To process fantastic specialty coffee consistently. To work alongside farmers giving education and improving processing methods. Finally to protect the environment. SNAP have worked to build schools, build roads to improve local infrastructure, develop waste recycling systems and are also building health clinics to further improve the quality of life for this farming community.

Our espresso recipe for this coffee
DRY DOSE	18 grams
WET DOSE	38 - 40 grams
TEMP	93 °C
PRESSURE	9 bar
TIME	30 seconds

Our filter recipe for this coffee
BREW METHOD	Aeropress
COFFEE	15 grams
WATER	220 ml – 96°C
GRIND	Medium / Fine Grind
TIME	Pour all the water in quickly Stir a few times at 1:00 stir again and push for 30 seconds 1:30 min Total brew time

We would recommend this as a starting point. Remember to wet the paper lots before brewing.

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