This coffee comes from the Wolichu Wachu washing station, founded in 2017 and able to serve 4,500 small local producers in the city of Haro Wachu and the surrounding areas. We are, in fact, to be precise, in the Urga district of Guhi in the region of Oromia, in Ethiopia. Here the average producer cultivates half a hectare of land and delivers the coffee, in the form of cherry, to the washing station, where it is worked if necessary.
Natural lots, like this one, are sorted, then left to dry on raised beds for 8-15 days when the weather is clear and 15-20 days when the weather is cloudy. According to the director of the washing station, 90% of the coffee delivered to the factory is Bourbon and 10% is Typica. While these are two varieties better known in Central and South America, the same terms are used colloquially in Ethiopia to describe some “cultivars” resistant to coffee and berry defects.
The expert’s advice
The Ethiopia Guji Wolichu Wachu has the highest yield in both espresso and filter, and is also recommended in Ibrik. All the above methods enhance the hints of this coffee, which has reached the Sca score of 87.25.