Taking a short break NEXT SHIPPING & ROASTING 7th April



ETHIOPIA MUDA TATESA GUJI WASHED GRADE 1

Regular price $20.00

Tax included.

Please check our F.A.Q. and Event Calender for our roasting schedule before ordering

CUPPING : Dark chocolate brownies, lime, jasmine, honey sweet, rose like florals, blueberry

Roast : Medium 

Origin : ETHIOPIA
Region : Harsu Haro Muda
Producer : Welichu Wachu
Type : Arabica
Varietals : Welichu, Kudhumi
Processing : Washed
Altitude :1800 - 2300 MASL
Prep : Screen 14 - 17, hand picked & sorted

 

Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).

All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops. This type of farming accounts for roughly 50% of the coffee grown in the regions.

Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4th or 5th day can lead to the parchment cracking and the green bean inside becoming shrivelled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse.

Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).

All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops. This type of farming accounts for roughly 50% of the coffee grown in the regions.

Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4th or 5th day can lead to the parchment cracking and the green bean inside becoming shrivelled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse.