Ethiopia, Guji, Wolichu-Wachu

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These super aromatic beans feature a complex sweetness and fruity cup notes of floral and sweet berry jam. Thanks to the natural processing, the beans have encapsulated even more aroma and sweetness from the pulp.

We recommend brewing this coffee slowly, in a V60 or Aeropress, to experience the full aroma. However, the espresso is surprisingly punchy and creamy too.

  • Taste profile: Berry Jam. Floral. Sweet
  • Altitude: 2210m
  • Processing: Natural
  • Varietal: JARC varieties, Local Landraces
  • Organic, 100% Arabica
  • Roasting profile: light

About the origin

Wolichu Wachu washing station was built in 2017 by the Harso Haru Mude Farmer Cooperative.  Wolichu Wachu has been able to benefit from 30+ years of accumulated knowledge about washing stations in Ethiopia.  

One way this knowledge impacted the station is its layout. The intake is at the top of a small incline, followed by subsequent processing layers further down the hill. Using gravity, the station can increase its overall efficiency. At the bottom of the hill, the spacious and well organised drying field gets even, predictable sunlight. 

Wolichu Wachu is equipped with sorting tables and floating tanks that are key to monitoring cherry quality at intake. There is a cherry clerk, whose role is to ensure that only the ripest cherries are processed. Once accepted, the cherries are cleaned in fresh water. After cleaning, workers transfer the cherries straight into the drying field. They spread the cherries in a single layer. During the first few days, the cherries are carefully turned every 30 minutes to ensure evening drying.

The exceptional quality of Ethiopian coffee is owed to a combination of factors. The genetic diversity of coffee varieties leads to a diversity of flavours, even among farms with similar growing conditions and processing. The variety of the processing methods is also a factor, but the key differentiator is the tradition. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.