ETHIOPIA WACHU | SPECIAL RELEASE

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
  30
• Clean
  20

.custom-grid { display: flex; gap: 50px; flex-direction: row; /* Side-by-side on desktop */ } /* When the screen is smaller than 768px (Mobile) */ @media only screen and (max-width: 767px) { .custom-grid { flex-direction: column; /* Stack vertically */ } } This natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffee is grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in the remote Harsu Haro Muda kebele of Guji, Ethiopia. Farms sit at high elevations on fertile, self-sustaining soils and are shaded by diverse native trees and crops. Despite difficult access, long rainy seasons, and limited infrastructure, over 360 local producers carefully cultivate and deliver high-quality coffee using traditional methods. PRODUCER Smallholders Producers REGION Guji PROCESSING Natural ELEVATION 2,050-2300 MASL VARIETAL Ethiopia Landraces TASTE PROFILE Strawberry, Key Lime, & HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. ROAST LEVEL Light-Medium BEST FOR Espresso | Filter