Uraga Anaerobic

About This Coffee

Ethiopian coffee from the Guji region in Sidamo, grown at altitudes between 1,945 and 1,970 meters above sea level. Produced by Uraga factory, which processes cherries from small local farmers. The Welisho varietal is processed using a natural anaerobic method. Cherries are harvested at peak ripeness with Brix measurements taken to ensure optimal sugar content. After depulping, cherries are placed in an oxygen-deprived environment for 7 days with controlled temperature. The anaerobic fermentation begins after 18-24 hours as CO2 accumulates. Following fermentation, the coffee is sun-dried on elevated African beds for 15-18 days with careful turning to prevent over-fermentation. Flavor notes include passion fruit, melon, mango, and Earl Grey tea, with juicy stone fruit and floral characteristics.

Origin

Guji (Ethiopia)

Flavor Notes

Melon

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

Welisho

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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