ETHIOPIA | Haru Welabu | Heirloom | Anaerobic Natural

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Experimental
  50
• Funky
  40

Like most coffees from Ethiopia, this coffee was produced by a group of 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 all delivering their coffees to one centralized mill. Similar to the co-ops of Colombia, or washing stations of Kenya, these centralized mills are run by the communities that they serve. The Haru Welabu mill serves as the final processing step for coffee growers in the Uraga area of eastern Guji. Uraga is one of the few areas in Ethiopia where coffee is grown above 2,000 masl. Most of the producers delivering their coffee to Haru Welabu have very modest farms, on average between 1-2 hectares. Similar to other coffee farms in Guji, farms in Uraga grow their coffee in a complex agroforestry system, with legume trees acting as both the main shade canopy and a secondary cash crop. This coffee was processed anaerobically, in sealed drums without oxygen, before being dried on raised beds. As an anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., this coffee is loud and fruity, with a creamy, custard like finish.