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Ethiopia Wolichu Wachu Coffee

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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
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Flavours & Notes
Quick Details
Origin(s): Ethiopia Spain
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural Washed
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits? 100% Recyclable or Compostable Organic Certified
Ethiopia Wolichu Wachu Coffee

Wolichu Wachu is a washing station in the Haro Wachu kebele within the Uraga district in Guji. Uraga is one of the newer coffee producing areas of Guji, with coffee only being produced there for the last 10 years, prior to that it was too cold for coffee. The altitude in the area ranges from 2100 up to 2350masl at its peak. This washing station is owned by Haileslassie Ambaye, who have washing stations around Southern Ethiopia. The washing station purchases cherries from small producers in the area and these are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grow within the native forest. There is a mix of varieties in the area, some of which are local landrace selections and other selections from the Jimma Agricultural Research Centre.

The coffee delivered to the Wolichu Wachu washing station is pulped, fermented under water and then washed before being placed on raised beds under shade to skin dry for 24 hours before being moved to sun drying for another 14 days. At this site the team are very selective about cherry quality ensuring only the ripest are bought and make sure the coffee is dried slowly with a skin drying phase to start the process.  

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