Process: Washed Special Prep
Region: Guji
Washing Station: Arsosala
Varietal: Heirloom Ethiopian Varieties
Altitude: 1800-1900 MASL
This beautiful Ethiopian coffee comes to us from the Arsosalawashing station, founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and de-pulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies. For the special preparation of this lot, the coffee is given a very thorough initial inspection during hand-sorting. This ensures that only the ripest cherries make it into the lot. The seeds continue to be hand-sorted throughout the entire process and whilst drying.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
This filter roast makes for a perfect filter or pour-over coffee. Bright and fruity with notes of Dried Cherry, Fresh Apricot, Panela and Chocolate.
Process: Washed Special Prep
Region: Guji
Washing Station: Arsosala
Varietal: Heirloom Ethiopian Varieties
Altitude: 1800-1900 MASL
This beautiful Ethiopian coffee comes to us from the Arsosalawashing station, founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and de-pulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies. For the special preparation of this lot, the coffee is given a very thorough initial inspection during hand-sorting. This ensures that only the ripest cherries make it into the lot. The seeds continue to be hand-sorted throughout the entire process and whilst drying.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
This filter roast makes for a perfect filter or pour-over coffee. Bright and fruity with notes of Dried Cherry, Fresh Apricot, Panela and Chocolate.
