Uraga is a coffee that, when you taste it, unravels ideas of what coffee can be. The coffee blossoms with rose and jasmine in the nose, anchoring down with peach, raspberry, and honey sweetness while lingering with hibiscus. Uraga, named after the district it’s from in Guji (Southern Ethiopia) is produced by the Yabitu Koba Washing Station. This is our first year buying coffee from Yabitu Koba. The heirloom coffee grows under a full canopy throughout the forest at elevations between 1900-2200 meters. Small volumes are harvested by the 700 members and delivered to the washing station where it receives up to 48 hours of underwater fermentation before being washed and dried. The end cup, for me, is brilliant. Transparent and expressive, Uraga is like a jazzy saxophone solo.