Guji Uraga

Uraga sits high in the Guji zone, where coffee grows half-wild under the shade of old trees. Around six hundred families pick their cherries by hand and carry them to a washing station they share, where the fruit is pulped, fermented overnight in tanks of mountain water and dried slowly on raised beds for two weeks.

We have bought from the same station for four years. Each spring we cup a table of lots and choose the one that tastes most like a white peach.

We roast it lightly and quickly, dropping it about seventy seconds after first crack, so the florals stay. It is our filter coffee at the bar for most of the year.