Ethiopia Wolichu Wachu - Grade 1
Region: Haro Wachu, Uraga, Guji
Farm: Various smallholder farmers delivering to the Wolichu Wachu washing station
Variety: Bourbon, Typica
Altitude: 100-2300 masl
Proc Method: Washed
Acidity: Juicy Acidity
Body: Balanced and Smooth
Sweetness: Candy like
Aroma: Grapefruit, Bergamot and Floral
Recommended Brew Method
Origami Flat bottom filter paper
Brew Ratio: 20 grams coffee to 300 grams of water
Bloom: 60 grams of water for 00:45
00:45 120ml pour
01:45 90ml pour
02:45 30ml pour
03:30 lift the dripper
Region and Farm story
The Wolichu Wachu washing station was founded in 2017 and serves 4,500 local smallholder producers in and around the town of Haro Wachu, in the Urga district of Guhi in the Oromia region of Ethiopia. The average producer here farms on half a hectare of land, and delivers coffee in cherry form to the washing station, where it is processed as necessary.Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
Washed lots like this one are sorted in cherry upon delivery, then depulped and fermented underwater for 48–72 hours. The coffee is then washed and given an additional soak for 8–16 hours before being spread on raised beds to dry for 9–12 days, on average.
According to the washing station manager, 90 percent of the coffee delivered to the factory is Bourbon, and 10 percent is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.