"Upon grinding, the aroma opens with zesty lemon peel and floral bergamot. On the palate, white peach and frangipani blossom come through softly, with bergamot returning on the finish. The cup is bright, clean, and delicately floral, with a refined structure."

Uraga Tome is connected to Tadesse Edema, a Guji-born producer recognized for helping establish stronger specialty coffee infrastructure in Uraga. His Tome washing station was built in 2008, making him one of the early station owners in the area and giving local farmers a more focused route for cherry delivery and preparation. Beyond coffee production, he is described as a community figure involved in regional development through schools and roads.

The coffee comes from Uraga woreda in Ethiopia’s Guji zone, an origin positioned between Shakiso and Hambela and increasingly recognized for coffees with their own regional identity. The lot is grown at high elevation, with references ranging from 1,850 to 2,300 meters above sea level depending on source and lot selection. These cool highland conditions support slower cherry maturation and dense seed development, while the area’s small farms are often cultivated alongside food crops such as corn, barley, beans, and wheat.

The variety is described across references as Ethiopian heirloom, JARC selections, local landraces, and specifically 74110. For this lot, the most precise available variety reference is 74110, while the broader Ethiopian context suggests that local genetic diversity remains part of the production environment. 74110 is one of Ethiopia’s selected coffee varieties, valued for its adaptation to local conditions and its ability to carry clean, articulate profiles under careful processing.

Ripe cherries are selectively handpicked by smallholder farmers and delivered to Tome washing station. At intake, the cherries are sorted before being pulped to remove the outer fruit skin. The parchment is then fermented for approximately 48 hours, allowing remaining mucilage to break down in a controlled washed sequence. After fermentation, the coffee is washed and soaked in clean water before being transferred to raised drying beds. Drying takes place under sun and airflow management for around 18 days, supporting even moisture reduction and a clean final preparation.

Uraga Tome Washed reflects the meeting point of Guji highland terroir, smallholder cultivation, and the station work established by Tadesse Edema. Its identity is shaped by careful cherry selection, fermentation discipline, and slow drying on raised beds.

Variety : 74110
Altitude : 1850–2300 masl
Process : Washed
Origin : Uraga