Uraga Anaerobic
Uraga Anaerobic
1kg
- Notes: 🍒 Cherry, 🍑 Peach, 🍊 Orange
- Brew method: Espresso
- Process: Anaerobic natural
- Variety: JARC & Heirloom
- Origin: Ethiopia 🇪🇹.
- Region: Uraga, Guji
- Producer: Uraga washing station, smallholders of Guji
- Altitude: 1,925m - 1,945m
Roasted on
Uraga Anaerobic
€64,00
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More about this coffee
More about this coffee
This lot is grown between 1,925 and 1,945m by the smallholders of Guji, JARC and Heirloom varieties. The ripe cherries ferment for 18 to 24 hours in sealed bags, then dry whole on raised beds for 2 to 3 weeks.
Singular's post-it: a juicy, vibrant espresso, cherry and peach up front, lifted by a sparkling orange acidity. Silky body, sweet and fruity finish.
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Uraga washing station, smallholders of Guji
Uraga, Guji, Ethiopia 🇪🇹
The Uraga washing station receives cherries from smallholders on the surrounding hills, in the Guji zone of southern Ethiopia. Long attached to Yirgacheffe, Guji eventually came to be recognised as a region in its own right, so distinctive are the coffees its microclimate produces. Farms there remain traditional: coffee trees are interplanted with food crops, almost without fertilisers or pesticides, and the work is done by hand by the family.
To make the most of this climate, the station trains producers in harvesting and transporting cherries. On arrival, only perfectly ripe cherries are kept for anaerobic fermentation: they are sealed in GrainPro bags and ferment without oxygen for 18 to 24 hours. They are then spread on raised beds and dried in full sun for 2 to 3 weeks, turned regularly for even drying.
KB Coffee Roasters
France 🇫🇷
KB's story begins in 2010, when Nicolas Piégay came back from Australia. There he had discovered a vibrant coffee culture, where specialty coffee was already part of everyday life. Back in Paris, he was struck: nothing comparable existed here yet. "There was no specialty coffee in Paris," Rémy Bompart would later say. So Nick opened a first café in Montmartre, named KB Coffee, a nod to the Australian kookaburra bird.
The address quickly became a pioneering spot of Parisian specialty. Customers tasted light, clean, single-origin coffees there for the first time. Connor Bramley joined the adventure, then Rémy, and together they decided to go further: in 2015 they started roasting themselves. Their second café, Back in Black, also became the production hub.
What defines KB is the sincerity of their selection. Connor confides: "Out of 50 green samples, maybe only two are chosen. We don't pick a coffee because a wholesale customer will like it, but because we like it." Rémy adds: "We buy something because we love it, then we talk about it with passion. We put our heart and soul into it, and pass that love on to the baristas."
This radical choice creates a strong identity: their coffees are not designed to please the greatest number, but to pass on a crush. That can mean lively, fruity, surprising profiles, always meant to move you.
Their café in Pigalle, on avenue Trudaine, embodies this spirit. Its terrace has become a neighbourhood landmark. You drink an espresso or a filter there, share a French-style fika moment, and sometimes smile on discovering that the Wi-Fi is switched off at weekends: real conversations come first.
Today, KB is recognised as one of the pioneers of specialty in Paris. No need for trophies: their influence can be read in the new generation of Parisian cafés, many of which drew on their boldness. KB is proof that a project born of a memory of Australia could profoundly transform the capital's coffee scene.