URABEAST (ETHIOPIA) WASHED PROCESS
U R A B E A S T E T H O P I A Process - Washed This coffee is cultivated by farmer from southern areas of Ethiopia in Guji -Oromia, Uraga , Tabe. The small-scale farmers select only the ripe cherriesand then are transported to the processing station of Wubanchi. The coffee is grown at an altitude of 2037 m.a.s.l. The combination of high-altitude fertile soil, rains, and local knowledge are all contributing factors to the high status of the region’s coffees.About 2800 farmers contribute with coffee cherries and mainly produce74110 and 74112 varietals, a 100% arabica known for its superior taste andaroma.This coffee is washed, which means that the skin of the cherry was removedand then beans were cleaned at the washing station until all the remainingmucilage was removed. The coffee is sundried for 19 – 21 days until itachieves the ideal moisture. Cupping Notes: Lemon and lime, chocolate, dark spices, winey. .
Available Sizes & Prices
250g: $23.00
500g: $46.00
1kg: $92.00
Prices updated:Regional Comparison: Ethiopia
Brewing Guides
Hario Switch
if sour: grind finer 1-2 clicks and/or increase steep time 10-20s or raise temp 1-3°C; if bitter: grind coarser 1-2 clicks, shorten steep time or lower temp 2-4°C
Brewing Steps
- 1. Bloom with 45g water for 30-45 seconds
- 2. Pour to 150g by 1:15, then to 300g by 2:00 (gentle concentric pours)
- 3. Close lid and steep until 2:30-2:45, flip valve to drain and let finish (~15-30s)
- 4. Total time ~2:45-3:15. Serve immediately and enjoy
Pro Tips
- 💡 Use gentle, even pours and ensure full saturation during bloom to preserve lemon/lime acidity and winey clarity
- 💡 Key factor: control contact time and slightly cooler temp for this dark roast to keep chocolate and citrus balanced
Sour → grind finer 1-2 clicks, increase temperature 1-3°C or extend steep 10-20s. Bitter → grind coarser 1-2 clicks, shorten steep time, lower temperature 2-4°C or reduce dose slightly.
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