fine sugar, over the fruity flavor of citrus, peach, mandarin.
This is the 2nd year we feature coffee from Haro Wachu station. Haro Wachu is a new washing station in the Uraga district of Guji Zone, one of the famous growing region in Ethiopia. At Haro Wachu station, there are workers all coming from Raro Nanesbo village, processing coffee cherry grown by 900 small producers. The co-op is running by local people themselves and high transparency. The word Haro stands for “lake”, while Wachu means “strong tree”.
This honey process coffee is prime example of how new producer in the region can work differently, bring in new techie. It was sourced from 900 farmers living in Haro Wachu, farmers deliver ripe cherries to the Uraga washing station, which is owned and operated by Haileslassie Ambaye. At the washing station, ripe cherries are floated to remove less dense and damaged beans and then partially peeled the skin of cherry and placed on raised drying beds in thin layers where the coffee is hand sorted over a period of days to remove underripe or damaged cherries. Over the next for 15 to 20 days, the cherries are turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. The cherry is covered during the afternoons to prevent harsh drying in the intense sun. Once the cherries are gently dried to 11 percent moisture, they are transported to the Haileslassie Ambaye dry-mill where the same focus on sorting and quality control is executed through to the final export stage.
Bean Spec:
- Origin: Ethiopia
- Region: Guji Zone, Oromia Region
- Producer: Haro Wachu washing station
- Altitude: 2200-2300m
- Cultivar: Heirloom
- Processing: Red Honey
- Sourcing: Pebble Coffee