We’ve been super excited about our latest washed Ethiopian, this is a stunner and we can’t wait for you to taste it! In the cup expect cream, peach and floral notes. With the sun shining we can’t think of any other coffee we’d rather be drinking!
- Region: Arsi
- Altitude: 1900 – 2050 masl
- Coffee varieties: Heirloom
- Process: Washed
- Drying: Dried on African beds for 15-18 days
- Cupping notes: Floral, Peach, and Cream
- Cupping score: 87.5
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The Gora Kone washing station is situated in the Arsi region, next to the Nensebo river and the village of Werka. The station provides an income for 700 to 800 coffee smallholders. On the premise of these family farms, 3 hectares per farm on average, you find wanza and acacia trees that shade their coffee trees. Cherries are handpicked between November and January and delivered to Gora Kona washing station.
Both washed and natural processes are used to prepare cherries Natural coffees are dried for 15-18 days on drying beds. The drying beds are situated on steep hillsides that are exposed to great amounts of wind. Washed coffee is fermented for 42-46 hours under water. The water is changed for fresh water every 12 hours. The coffee is washed with fresh water from the Gerenbicho river, an affluent of the Nensebo river. After being washed, they are dried for 10 to 12 days and laid to
rest for 30 days so everything within the bean can settle.