This washed Ethiopia comes to us from the Arsosala washing station, founded in 2015, that serves roughly 1200 smallholder producers in the Urga Word region of Guji. Grown at an elevation of 1800-1900 MASL, the high altitude and rich red soil of the highlands set the flavor profile apart from neighboring regions. Ripe cherries are picked and de-pulped the same day, then go through an overnight fermentation before being washed and dried on raised beds. The whole process takes between 9-20 days, depending on sunny skies or cloudy days.
Because most of Ethiopia’s coffee farmers are smallholder and sustenance farmers, a shared washing station, like Arsosola, is beneficial to both the processing of the crop and the quality of the coffee itself.
This coffee has tropical acidity up front with a juicy, pink lemonade body.
We're tasting peach, pineapple, dried apricot, kiwi, star fruit and honey.
Region - Guji
Varietals - Native heirloom Ethiopian varieties
Process - Washed
