Ethiopia Wolichu Wachu
We are suckers for a good natural. When we tasted this lot, produced by the Wolichu Wachu Co-Op, we just had to have it!
This is currently our lightest roast and we are favouring immersion methods like the AeroPress or French Press. However, it suitable for both filter and espresso.
Expect bright, sweet espressos and creamy, red berry flat whites.
White florals, blueberries and red grapes with some natural funk!
R120.00 – R400.00
Region: Oromia Region, Uraga District
Altitude: 2100 – 2310 masl
Varietal: Red Bourbon and Typica
Processing method: Natural, dried on raised beds
Harvest: January to the end of February 2018
Flavour notes: White florals, blueberries and red grape sweetness
Wolichu Wachu is situated approximately 30km from the nearest town – Haro Wachu – in the Uraga District, Oromia. The washing station works alongside 4500 smallholders in the area, who farm small parcels of prime coffee growing terroritory, an average of half a hectare. Fertile clay soils, yearly rainfall levels of 1500 – 2000mm and soaring altitudes of up to 2300 masl all contribute to Wolichu Wachu’s output and profile. Unusually for Ethiopia, around 90% of coffee delivered to Wolichu Wachu for processing is Bourbon – not the usual Heirloom varieties you might expect.
Established in 2017, Wolichu Wachu produce both fully washed and natural process coffees. The new infrastructure has been designed and built to limit the use of water pumps and to work with maximum efficiency. 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.
Next, the coffee is pushed through grading channels to clean and sort the coffee by density, before the top qualities undergo a further soaking period of between 8 -12 hours.
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.