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WEEKENDERS COFFEE ETHIOPIA Uraga Robo Bodo

WEEKENDERS COFFEE

WEEKENDERS COFFEE ETHIOPIA Uraga Robo Bodo

Regular price HK$220.00

Uraga Robo Bodo is a washing station in Guji that buys cherries from about 430 nearby farmers. Sorting until late afternoon. The farms that supply the cherries to the washing station have high yields because the soil is quite fertile and the farming methods are of a very high standard. We started working with the station in 2019 and since then we have seen huge improvements at station and farm level.

Harvest begins in November in all major growing areas of Ethiopia. Cherry prices at the beginning of the harvest are quite high compared to previous years. Yields are generally higher, which historically should mean cherry prices would fall further during the season, but new regulations and increased coffee competition have prevented this from happening. The coffee allowed into Addis Ababa for export is divided into sectors, starting with West Arsi, Limu, Sidamo and finally Guji.

  • Taste: Chamomile, ripe pear, grape, yellow peach, juice flavor
  • Variety: Welisho, Dega
  • Process: Washed
  • Country: Ethiopia
  • Region: Guji / Uraga
  • Altitude: 1,900-2,000m
  • Farm: Robo Bodo
  • Roast: medium roast
  • Baking place: Japan
  • Roasted date: October 7, 2024
  • Material: 100% coffee beans
  • Weight: 200g
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About WEEKENDERS COFFEE

Remaining ancient buildings and houses in Kyoto. customs handed down. A rooted coffee culture. I believe that only with awareness and determination can we continue to protect ourselves. They are there to create another new coffee culture. It is a space created with something from one's own heart while keeping in mind the traditional Japanese look. I hope a little coffee can satisfy your five senses.

Although it is just a small front garden, the sun pours in, the rain nourishes it, the wind blows through it, and the seasons change. When following these events, it feels like no two days are the same. They also take great care with the coffee they brew while appreciating the daily changes.

Their goal is to roast coffee that is three-dimensional, sweet and sour, and has a long finish. They source and select their green beans locally, roast them to bring out their character, and use extraction techniques to create a cup of coffee.

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