Ethiopia Wolichu Wachu
Jasmine, orange, peach, chamomile
Wolichu Wachu is a washing station in the Haro Wachu kebele within the Uraga district in Guji. Uraga is one of the newer coffee producing areas of Guji, with coffee only being produced there for the last 10 years, prior to that it was too cold for coffee. The altitude in the area ranges from 2100 up to 2350masl at its peak. This washing station is owned by Haileslassie Ambaye, who have washing stations around Southern Ethiopia. The washing station purchases cherries from small producers in the area and these are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grow within the native forest. There is a mix of varieties in the area, some of which are local landrace selections and other selections from the Jimma Agricultural Research Centre. The coffee delivered to the Wolichu Wachu washing station is pulped, fermented under water and then washed before being placed on raised beds under shade to skin dry for 24 hours before being moved to sun drying for another 14 days. At this site the team are very selective about cherry quality ensuring only the ripest are bought and make sure the coffee is dried slowly with a skin drying phase to start the process.

Variants


* Please check the note below to keep your beans fresh.


 
 
 
Roasting Profile:

*We will wait for the next week's roast and then ship your entire order.


 
 


* Fresh coffee is great. Well, not always!

Gasses, mainly carbon dioxide (CO2), are formed within the bean during roasting process. As the coffee gets older these gasses seep out from the bean, making it less gassy. This process is called degassing. Although its totally ok for your health, it's known to cause off-flavors such as astringency /bitterness and even sharp sour taste. Also gives you uneven extraction, unpredictable brews. Simply less than ideal cup of coffee.

So we advise you to rest your beans a minimum of 5 days post-roast to achieve best results, even further, like 10 days, if you are using it for espresso.

We pack the beans right after roasting in airtight bags, with one way valve. This valve lets the gasses out, while preventing any fresh air sneaking in. Thus ensuring freshness. An unopened pack will preserve most of its characteristics up to 3 months. Once opened, we advise you to use it within 2 weeks. Our packs are releasable, so they are good for storage after opening. If you are planning to use another container, make sure it's airtight.

Store you coffees in dark, non-humid places, refrigerator is a big no-no. And keep it away from spices and other smelly stuff as it tends to absorb any smells present in vicinity. Always grind right before use, for optimum freshness. Use scale for consistency. And you can check out our website for further brewing info.

Enjoy!