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Ethiopia Uraga Washed
White Peach, Jasmine Pearl Green Tea, Lemon
TASTING MENU -
Now Available Daily!
Variety: 74100, 74112, Local Heirlooms
Process: Washed
Process: 48-72hr fermentation in tanks,
Drying: shaded, on raised beds
Producer: 500+ Smallholder farms organized around Haro Wachu Station
Elevation: 2000 - 2350 MASL
Region: Tibe Haro Uraga, Guji, Oromia
Origin: Ethiopia
The Uraga region is blessed with untouched forest, making the land very fertile for coffee growing, resulting in tasting coffees! Historically, access to the region was limited due to its mining activities, so coffee growing is relatively new, and most of the coffee trees in this area are young, with two dominant varieties of 74110 & 74112, as they are most resistance to Uraga’s environment, yet produce a great cup profile characteristic of the region. Producers grow on their small farms of average 1-2 hectares of land which were passed down from previous generations.
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This coffee is clean, floral, with sweet light fruit notes of white peach and lemon.
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Ethiopia Arbegona Natural
Red Grape, Blackberry, Brown Sugar
Variety: JARC 74158
Process: Natural
Drying: Patio, raised beds, 20-25 days
Producer: 652 smallholder farmers organized around the Tracon Arbegona Station
Elevation: 2200 MASL
Region: Centra Sidama
Origin: Ethiopia
Arbegona coffee comes from the high-altitude district of Central Sidama, and it has gained attention for its distinct fruit-forward profile and vibrant acidity, earning recognition in competitions.
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This coffee is processed naturally at the Tracon Arbegona Station, where over 652 smallholder farmers from the villages of Shemetanto and Bochesa deliver their cherries. Farmers handpick ripe cherries, which are then also floated to further ensure the removal of low-density ones. The cherries are dried slowly on raised beds for 20–25 days, allowing the flavors to fully develop.
The high altitude makes possible these beans known for their high density, and sweet with red fruit notes.
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Ethiopia Murago Black Honey
Green Grape, Lemon Custard, Honey, Apricot
Variety: Local Landrace
Process: Black Honey
Drying: Shaded Raised Beds,10-14 days
Producer: Various Smallholder farms
Region: Bensa district, Sidama
Country: Ethiopia
Elevation: 1881 MASL
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - JUL 2025
After tasting the clean Washed coffee, the rich Natural coffee, we finish this month's flight with a third Ethiopia, with a Black Honey process - with deep sweetness and complex character!
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The terms Black, Red, and White Honey refer to the parchment color - Black honey coffees have blacksplotches from heavy mucilage, Red honey has fewer, red splotches, and White honey coffees have minimal mucilage, appearing yellow or white.
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Post-harvest, the Black Honey coffee cherries undergo quick hand sorting to ensure consistent color. They are then placed in float tanks where lower-density cherries are skimmed off for lower-grade uses, while higher-density cherries sink and are selected for further processing. A second hand sorting ensures uniformity before pulping. For honey processed coffees, a calibrated disc pulper is used to control pulping speed and minimize damage, preserving mucilage before drying.
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After pulping, the parchment for honey processing undergoes brief fermentation. The mucilage-rich beans are then dried slowly on shaded beds with good airflow, extending the drying time by 4 to 5 days. This method ensures even moisture distribution and precise water activity. Although shade drying offers better control than sun-drying, it requires careful timing to cover the parchment properly. Consistent drying is essential for high-quality honey processed coffees.​