Ethiopia Haro Wachu
Ethiopia Haro Wachu
Ethiopia Haro Wachu
Ethiopia Haro Wachu

Fruit-forward and super sweet

Ethiopia Haro Wachu

Sale price€19,90 EUR
GRIND STYLE: Wholebean

BTN TEXT

BTN TEXT

A Forest-Grown Coffee from the Roof of Guji

High in Ethiopia's Guji highlands, in a farming community called Haro Wachu, coffee still grows the old way — scattered under a canopy of native cordia, acacia, and enset trees, tended by families who've worked these same hillsides for generations. Come November, when the cherries finally ripen above 2,250 meters, they're picked by hand and carried down to the local washing station, where this particular lot — just 5.2 hectares' worth — is kept apart from everything else. It's a small, quiet operation, and that's exactly the point.

What it tastes like: Bright citrus and ripe tropical fruit up front, a winey depth underneath, and a floral lift of jasmine that lingers into the finish.

Why we love it: Guji has always made beautiful coffee, but Haro Wachu's producers have a knack for coaxing something extra out of it. The patient, sealed fermentation draws out layers of flavor you don't expect, but never overwhelm. And because this lot never mixes with the rest of the harvest, every bag traces back to the same handful of growers.

Best way to drink it: We roast it light with an extended development time, and it truly shines as cold drip. Filter is a close second if you want more clarity up front. Secret tip: pull it as espresso and the jasmine turns almost perfume-like.

PROCESS

Anaerobic Natural

CUPPING SCORE

89

ROAST LEVEL

Omni Light

Profile

Perfect for: Filter, Espresso
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Jasmine, Citrus, Tropical Fruit
Variety: Dega, Kurume, 74410
Altitude: 2.250m
Process: Natural Anaerobic Fermentation
Quality score: 89
Omni Light roast

100% Arabica Coffee

Net weight: 250g

More about this coffee

This exceptional anaerobic lot comes from the remote Uraga district of Guji, in the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at 2,250 meters and above, it reflects Uraga's fertile soil and lush forests. Smallholders cultivate it in the shade of cordia africana, acacia, and enset trees, harvesting from November to January. With cherries sourced from just 5.2 hectares, the lot is highly traceable, and small-batch precision delivers an extraordinary cup.

Anaerobic fermentation is a modern method in which coffee is processed in fully sealed, oxygen-free tanks. Ripe cherries are carefully sorted from under-ripe, over-ripe, and green ones, then sealed in special bags. A vacuum machine removes the oxygen, and after 18–24 hours CO₂ pressure builds and the anaerobic process begins. Over 4–15 days, this pressure drives the flavors of the juicy mucilage into the beans, and the cherries shift from red to yellow. Once carefully removed from the tank, the coffee is dried for 15–18 days on African drying beds, fully exposed to the sun.

Brew Guide

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.

---
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.

Profile

Perfect for: Filter, Espresso
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Jasmine, Citrus, Tropical Fruit
Variety: Dega, Kurume, 74410
Altitude: 2.250m
Process: Natural Anaerobic Fermentation
Quality score: 89
Omni Light roast

100% Arabica Coffee

Net weight: 250g

More about this coffee

This exceptional anaerobic lot comes from the remote Uraga district of Guji, in the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at 2,250 meters and above, it reflects Uraga's fertile soil and lush forests. Smallholders cultivate it in the shade of cordia africana, acacia, and enset trees, harvesting from November to January. With cherries sourced from just 5.2 hectares, the lot is highly traceable, and small-batch precision delivers an extraordinary cup.

Anaerobic fermentation is a modern method in which coffee is processed in fully sealed, oxygen-free tanks. Ripe cherries are carefully sorted from under-ripe, over-ripe, and green ones, then sealed in special bags. A vacuum machine removes the oxygen, and after 18–24 hours CO₂ pressure builds and the anaerobic process begins. Over 4–15 days, this pressure drives the flavors of the juicy mucilage into the beans, and the cherries shift from red to yellow. Once carefully removed from the tank, the coffee is dried for 15–18 days on African drying beds, fully exposed to the sun.

Brew Guide

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.

---
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.