This is a top grade lot from Wolichu Wachu in the Uraga District, Oromia. The washing station works alongside 4500 smallholders in the area, who farm small parcels of prime coffee growing territory, an average of half a hectare.
Unusual for Ethiopia, around 90% of coffee delivered to Wolichu Wachu for processing is Bourbon. The process for washed coffees involves meticulous sorting, followed by screening and floating, which is incorporated by the station’s state of the art depulper, which sorts lights and floaters into different tanks after it has removed the pulp from the cherry. After this, the coffee is soaked in clean water in tanks for between 36 and 72 hours. Water is sourced from spring water.
Drying at Wolichu Wachu is done in the lower field at the station. Pre-drying on separate tables is done to remove excess water from soaking, and additional sorting is carried out. After a day, it is then moved to raised beds where it is turned and dried for approximately 12 days.
Tasting Notes: A great example of a Washed Guji coffee. These coffee have differentiated themselves from a Washed Yirgacheffe more and more each year. Although they do carry a similar floral versus chocolate profile, the Guji coffees get much more of a “peachy” acidity upfront, less herbal/tea in the cup profile and in general produce a much juicier cup profile. A wonderful exotic cup. Light roasts produce stronger acidity with a fruity accent beyond the traditional “lemony” acidity, can be a little strong at the light roasts for some, balances nicely though with hint of spicy herbal chocolate. Medium roasts bring better balance to the cup and more of a juicy body to it, still very nice and complex with great spice in the aromatics. Darker roasts still have some exotic tones but burn out the fruit and acidity in the cup, potent dark chocolate with an herbal spin, a bit smoky.
Roasting Notes: Pretty easy coffee to roast, any hint of 2nd crack make sure to cool it out. Pretty trick coffee at light roasts but make sure you like a bit of acidity. Medium roasts were acceptable even to those who don’t like acidity. Dark roasts were a bit edgier, we thought the Yirgacheffe held up better dark. Setup is important to smooth out the cup and bring out all the little attributes.