Ethiopia Guji 3 Natural Wolichu Wachu
Flavor notes: Sweet with winey fruit acidity and a smooth mouthfeel; toffee, chocolate, lime and berry flavors. Very aromatic.
These full natural processed beans are dried on raised beds for 8-15 days in sunny weather and 15-20 days in cloudy weather.
Suggested Roast: City+
- Origin: East Africa
- Region: Haro Wachu, Uraga, Guji
- Farm: Various smallholder farmers delivering to the Wolichu Wachu washing station
- Variety: Bourbon, Typica
- Altitude: 2100–2300 masl
- Process: Full Natural, raised drying beds
- Growing Season: March through November
- Harvest/Shipping: Harvest starts in November and first shipments head out in December.
- Certifications: n/a
The Wolichu Wachu washing station was founded in 2017 and serves 4,500 local smallholder producers in and around the town of Haro Wachu, in the Urga district of Guhi in the Oromia region of Ethiopia. The average producer here farms on half a hectare of land and delivers coffee in cherry form to the washing station, where it is processed as necessary. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
According to the washing station manager, 90 percent of the coffee delivered to the factory is Bourbon, and 10 percent is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.