Uraga Woreda

This Uraga coffee has made a great addition to our dry process lineup, and one of the more versatile lots we have at the moment. Our light roasts were crowned by fresh fruits and aromatic spices with berry-like and swet aftertaset.

The coffee cherries are first put in water tanks before processing in order to separate any "floaters" - generally unripe coffee - from the rest. They then move the coffee to raised drying beds where it is sorted for defects by hand for the 2-3 weeks it takes to dry. We found this particular lot of Uraga to have dense fruit and bittersweetness.

Location: Uraga Woreda, Guji, Ethiopia

Producer: Small farmers in Uraga Worea

Altitude: 2300-2400 meters

Variety: 74110, 74158, and 74112

Process: Natural

Arrive Date: August, 2026

Charge Temp

00:00" 148.41°C

Turning Point

01:20" 88.6°C

Color Change

05:05" 154.83°C

First Crack

08:40" 198.57°C

Roast End

09:05" 203.93°C

Roasting Feedback: This Uraga lot consists of very small, round-shaped beans. Because of the small bean size and compact geometry, I chose to use a relatively high charging temperature to create strong initial momentum and energy transfer.

I intentionally maintained a relatively fast RoR during the early stage of the roast. My concern with a slower roast momentum was that the small beans could develop too quickly on the exterior while the interior remained comparatively less developed, creating an undesirable development gradient.

As the bean temperature approached approximately 190°C, I increased the heat input to maintain a consistent RoR above 10°C/min through the later stage of the roast. This was intended to provide enough energy to complete the roast without allowing the RoR to crash approaching first crack.

Due to the very small bean size, I kept the development time very short at approximately 25 seconds. The objective was to achieve sufficient internal development while minimizing excessive surface development and avoiding roasted or over-developed flavors.

Overall, the profile was designed around high initial energy, strong roast momentum, controlled late-stage energy, and a short development phase to match the physical characteristics of the beans.