Description
Nestled in the forested slopes of Uraga-Guji. (founded in 2015) brings together the harvests of about 1,200 farmers, each cultivating less than one hectare at 1,800–2,300 m a.s.l., mainly with heirloom Ethiopian varieties such as Kurume, Dega, and Wolisho.
During the November–January harvest, growers deliver ripe red cherries that are floated for density separation; for the “Special Prep G1” lot, 90 % must be perfectly ripe, with only 5 % slightly underripe and 5 % overripe. These limited deliveries are kept separate to preserve the micro-lot’s identity.
Because daily deliveries are combined into day lots, tracing each sack back to an individual farm is challenging; however, exporters and buyers maintain long-term relationships with the station to ensure origin consistency and technical feedback.
Socially, Arsosala pays cash on delivery, creates seasonal jobs in sorting and bed-turning, encourages women’s participation in wet-mill tasks, and offers basic agronomic advice that helps households boost yields and quality. Most farmers lack access to agrochemicals, so the coffee is produced without fertilizers or pesticides, and the pulp is recycled as organic compost, easing pressure on soils and waterways.
The result is a coffee fully traceable to the station level, grown with low-impact practices and supported by a network of smallholders who rely on Arsosala as a hub for income, training, and connection to the international specialty-coffee market..
Tasting Notes: One sniff of this coffee and you know you have something special. Jasmine floral and sweet aromatics, something you will only get out of Ethiopian coffee or Ethiopian strains. Best on the light to medium roasts but a wonderful cup at almost any roast level. Light to medium you get those wonderful aromatics that come through in the taste, peachy acidity, with hints of soft fruit balancing with rich defined black tea like spice notes a. A cup like this is why washed processed Ethiopians are one of the hottest coffees on the market. Darker roasts burn out a bunch of the acidity/floral/fruity but still a nice cup, strong tea spice and semi-sweet chocolaty factor.
Roasting Notes: Although this cup has some acidity, its not sizzling, we recommend keeping a hotter and quicker roast to a light or medium roast level. Medium roasts should make anyone happy, light roast only if you traditionally like lighter roasts, otherwise might be a little too exotic for ones tastes. Dark roasts are tasty but a shame to burn out many of the cool tones only seen at lighter roasts. If a little too “soury” at light roasts, give it a couple extra day setup to smooth it out a bit.
Variety: Heirloom Ethiopian varieties
Elevation: 1800 mas;
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