Ethiopia Seattle, Uraga Supernatural, Single Origin.

The Coffee

Farm/Producers

What often makes Ethiopian coffees unique is the accumulation of hundreds of small garden coffee lots, which come together to create a complex mix of flavours, textures, and acidity. This style of farming brings us coffee lots, not defined by the colour or quantities of the cherries but by the harmonious combination characteristics from these regions. Which is why we find such beautiful complexity and elegance with heirloom Ethiopian coffees. 

This lot is a collection of local guji heirloom varieties, processed together using a supernatural process and titled ‘Seattle’. 

The Process

The ‘supernatural’ process, which is a term adopted by our supplier Project Origin. The supernatural coffee process begins with the careful hand-sorting of only ripe, red cherries. These cherries are then placed in an airtight environment and fermented slowly at cool temperatures to enhance fruity flavors and create the distinct supernatural coffee profile. Next, the cherries are tightly “burrito-wrapped” in thick stacks on raised beds for three days, a step that deepens the signature supernatural qualities. After this stage, they are unwrapped and spread thinly to dry for the remainder of the process, which typically lasts 25–30 days until the moisture content reaches 10–12%. Once dried, the coffee is transported to the dry mill and stored in its dried cherry pods for protection until it is ready for milling and export.

The supernatural process adds a beautiful complex flavour to each cup. 

Why we like it,

This coffee ticks boxes, for balance, complexity, uniqueness, super flavour and quality. It's sweet, and berry notes are creating interesting filters and banging espresso coffees.