Ethiopia: Wolichu Wachu

Citrus Fruits, Floral, Vanilla

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Region: Guji, Uraga

Altitude: 1900 – 2200 masl

Washing Station: Wolichu Wachu

Coffee varieties: JARC varieties

Process: Washed

Drying: Dried on African beds

Cupping notes: Citrus Fruits, Floral, Vanilla

Cupping score: 87.00

 

Wolichu Wachu washing station was built in 2017 by the Harso Haru Mude Farmer Cooperative. Many washing stations in Guji and across Ethiopia are older and were established in the 1980s or 1990s. Wolichu Wachu has been able to benefit from 30+ years of accumulated knowledge about washing stations in Ethiopia.

At intake, cherry is pulped in a pulper outfitted with a density grader. The density grader separates lights and floaters so they can be processed separately, as lower grades. The denser coffee is wet fermented for 36 to 72 hours. Water is changed 3 times during fermentation.

Following fermentation, parchment is pushed through washing and grading channels. The grading channels separate parchment by density. The highest quality density is soaked for an additional 8 to 12 hours.

Wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying. Once dried, the coffees rest in a cooperative warehouse.

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