magarrisa uraga - ethiopia - washed

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

This washed Ethiopian coffee has a delicate floral aroma and a gentle sweetness. It finishes with green tea-like aftertaste, making it the perfect choice for an after-meal coffee. This is a heirloom varietal.

about this coffee's origin: Uraga Woreda, 2070 masl

This lot is from Uraga Woreda and has been processed at the Alemayehu Sali Washing Station. The high altitude, fertile soil, abundant rainfall, and expertise in processing all contribute to the high quality of the coffee produced here.

This lot is a fully washed coffee, undergoing fermentation for approximately 36-48 hours to achieve flavour clarity and bright acidity. After fermentation, the coffee is soaked for 4 hours before being dried on African drying beds.

‘Magarissa’ refers to a green colour in the Oromiffa language. In our flavour wheel, it describes great-value coffees that are balanced, with flavours such as sweet berries, chamomile, herbs, and citrus.

harvest: the cherries are collected manually and hand sorted later.

processing: the cherries are wet-fermented for 24 to 72 hours, depending on the weather. The coffees are then washed in channels, and graded in water by density. The ones with lower density (lower quality) will float and are removed, leaving only the denser, and therefore higher quality beans, which are separated as higher grade lots. After fermentation, soaking takes place for 6 hours. The coffee is then piled up in layers which are 2 cm in height, but adjusted according to the climate. The coffee is then dried over a 13-day period, followed by hand sorting for 2-4 hours.

variety: heirloom

crop year: 2024