Farm to Cup Story
There’s a place in our hearts for all coffees, but there’s something particularly special about coffees from Ethiopia. This offering from the Wolichu Wachu washing station in Guji, Ethiopia is no exception. It embodies all that is special about coffee, especially considering that it is from the birthplace of our favorite drink. In a cup of Heirloom Ethiopia, you’ll experience fruity notes of blueberry, the citric acidity of clementine orange, a black tea-like body, and floral aromatics, providing you with a dynamic, uniquely Ethiopian coffee experience.
The Wolichu Wachu washing station was founded in 2017 and serves 4500 local small producers from Haro Wachu, in the Urga district of Guji in the Oromia region of Ethiopia. The average producer delivers coffee cherries to the washing station, where they are then sorted, 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. Of the coffee delivered to the factory, 90 percent is Bourbon, and 10 percent is Typica. While these are two varieties better-known in Central and South America, the Ethiopian varieties are typically genetically removed from the ones found elsewhere around the world.
Grab a bag of Heirloom Ethiopia before it’s gone.