The coffee is collected in Uraga Woreda, mainly from the Suke Werakata and Didahora kebeles. The cherries are delivered by outgrowers from the Uraga region. In Uraga, many farmers intercrop coffee as a cash crop with ensät as a staple food crop.
Uraga, located in the Guji Zone of southern Ethiopia, offers a unique combination of rich volcanic soils and high-altitude microclimates, creating ideal conditions for specialty coffee cultivation. The soils are deep, fertile, and well-drained, allowing coffee trees to develop strong root systems and produce complex, high-quality beans.
Sitting at elevations between 2,000 and 2,300 meters above sea level, Uraga benefits from a mild climate with distinct wet and dry seasons. The region experiences cool temperatures and misty mornings, which slow down the maturation of coffee cherries—allowing sugars and flavors to develop gradually and more intensely.
This combination of altitude, soil fertility, and balanced rainfall results in coffees that are celebrated for their bright acidity, floral aromatics, and layered fruit notes—making Uraga one of the most sought-after origins in Ethiopia's coffee landscape.
The cherries are dried on African raised beds after collection. The drying process takes approximately three weeks until the moisture content reaches 10%. The cherries are covered at night and during the hottest hours of the day to protect them from moisture and excessive heat. Throughout the day, they are regularly turned to ensure even drying. The primary dry mill is located in Haroo Walabu Woreda, in the Guji Zone. There, the pods are hulled, then gravity-sorted and hand-sorted to ensure quality.
Once ready, the lots are transported to Addis Ababa, to the Moredo Coffee S.C. dry mill, where they undergo export sorting (pre-cleaning, screening, gravity separator, and color sorter). After this stage, the lot is stuffed into a container, sealed, and shipped to Djibouti, where it will be exported.
