Ethiopia Haro Wachu
Fruity goodness from the heights of Guji!
Ethiopian coffees from the Guji region have evolved so much in the last decade. Washing stations have perfected their anaerobic fermentation methods to preserve that signature "Guji flavor", while adding that superb sweetness and complexity that comes from the controlled fermentation process.
For this coffee, the washing station in the town Haro Wachu gathers coffee from smallholder farms from 5,2 hectares, making this a truly uniform cup of coffee. Add to that superb quality control and you have yourself a true Guji gem, that will entice you with sweetness of strawberry and pomegranate, and cherry acidity. A true gem!
We truly appreciate how Ethiopian producers approach experimental coffee processing - subtle, adding just a little bit of that extra flavor kick - but maintaining the flavor of a true terroir coffee.
We roast this coffee light with a slightly extended development time - this allows the coffee to develop an additional layer of complexity. It will work great as filter or even espresso. And it truly shines when prepared as cold drip!
Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, Espresso, French Press, Aeropress, Turkish coffee
Taste notes: Strawberry, Pomegranate, Cherry
Variety: Dega, Kurume, 74410
Altitude: 2.250m
Process: Anaerobic Fermentation
Quality score: 89
Light roast
100% Arabica Coffee
Net weight: 100g/250g
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FILTER:
Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (202°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.
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COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)
For cold brew concentrate use 1:7 coffee-to-water ratio.
This exceptional anaerobic coffee hails from the remote Uraga district in Guji, specifically the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at breathtaking altitudes of 2250 meters and above, this lot reflects Uraga’s fertile soil and lush forests. Smallholder producers cultivate 74110 and 74112 varieties under the shade of cordial africana, acacia, and enset trees. The harvest usually cycles from November to January. This coffee is highly traceable, with cherries sourced from just 5.2 hectares. The meticulous care and small-batch precision for experimental processes ensure an extraordinary cup, with high traceability.
Anaerobic (oxygen free) fermentation is a modern method where the coffee is processed in a fully sealed and oxygen deprived fermentation tanks. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, the fully ripe cherries are added to special bags and covered with their own tightly packed. Oxygen will be taken out using sacking/vacuum machine, after around 18-24 hour, the anaerobic process will started the by build-up of CO2 pressure in the tank. Cherries will be fermented for 4-15 days, until the pressure force the flavors of the juicy mucilage into coffee beans. When the process is done, the red cherry color is charged to yellow. Once carefully removed from the tank, the coffee is dried for 15-18 days on African drying beds without shade.
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