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 by 2-3 clicks, raise water temp 1-2°C, or increase steep by 15-30s; if bitter: grind coarser by 2-3 clicks, lower temp 1-2°C, or shorten steep/open earlier
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 300g total by 1:00 (slow, steady concentric pours); give 1-2 gentle stirs and close the switch
- 3. After closing, steep until 2:00 total then open the valve to drain; optionally pour an extra 40g over the bed after initial drain for added clarity and let finish draining (~20-30s)
- 4. Total time ~2:30-3:00. Serve immediately (yields ~300g brewed coffee).
Pro Tips
- 💡 Use gentle stirring during bloom and minimal agitation afterwards to preserve lemon/lime brightness and chocolate/dark-spice balance
- 💡 Key factor: dial in grind consistency and adhere to bloom and steep timing to balance the winey acidity with chocolate and spice notes
Sour → grind finer by 2-3 clicks, increase water temp 1-2°C, or lengthen steep by 15-30s. Bitter → grind coarser by 2-3 clicks, lower water temp 1-2°C, shorten steep/open valve sooner, and reduce agitation.
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