This is full of tropical fruits with a creamy finish. Super sweet with a little tang and reminiscent of a packet of starburst or a tropical fruit fool.
Yes it's true. We love natural Ethiopians. They're unique and the first time you taste a high quality one that is well roasted it makes you stop in your tracks. When they're good these naturals exhibit clean super fruit flavours with delicate florals and a full body.
Wolichu Wachu is a processing station located in the Uraga Wereda in the Guji growing region of Oromia and is part of the Harso Haru Mude Farmer Cooperative which accepts cherries from some 4500 smallholder farmers. This is a new station that started its activities in 2017. The advantage of being recently built is that its construction integrates recent developments into all the processing stages. Its layout allows maximum efficiency during processing and drying, with the collection point located at the top of a gentle hill. For the washed coffees the de-pulping machine, fermentation tanks and washing channels lie a bit lower. This way, gravity carries the coffee through the process, without a need for pumps like with older washing stations. The spacious and well-organised drying field lies at the bottom of the station.
Wolichu Wachu is equipped with sorting tables and floating tanks to monitor the cherry quality on delivery. The manager oversees the quality of the cherries before being accepted for processing. For the natural coffees, they dump the cherries in a flotation tank first to clean off any dirt. Only the cherries that sink are accepted for the high qualities. The floaters (with lower density and therefore sugar content) are kept aside for separate processing for lower grades. After cleaning, the workers carry the cherries straight to the drying field. They spread the cherries in a single layer and stir them twice an hour top enable even drying. During this phase, it is easy to pick out any damaged cherries that made it through the initial selection. After a few days, they increase the thickness of the layer to slow down the drying a little to control the fermentation and breakdown of the mucilage . The total drying time to get to the target 10-12% can take up to three weeks under cloudy conditions, or two weeks with many sunny days.
This is our first purchase through 32cup coffee, who are known for the quality of the coffees they source as well as their ethical approach towards sustainability and support of the farmers and cooperatives they buy from. In this instance through sales of Wolichu Wachu they have committed to contribute part of their profit to the Girls Gotta Run Foundation (GGRF) in Ethiopia. GGRF is a non-profit organisation that wants to offer a safe space and social alternatives for girls through the national sport: running. They've named their program #CreateGoodCoffee and you can find out more here.
Organic production is widespread in Ethiopia, where in many countries this is completely unviable. Some suggest it is the diversity afforded by the forest-growing environment that slows the spread of disease, but it is safe to say there are many contributing factors to the uniqueness of Ethiopian coffee, from the growing systems to the diversity of varieties.