Specialty

Microlot

Ethiopia

ET Haro Lebetu Natural Guji Grade 1

Citrus, dark chocolate, honey

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Bean Details

Origin Ethiopia
Region Yabitu Koba
ProducersWelichu Wachu
Packing 30kg GrainPro
Harvest November - December
Score 89
Type arabica
Varietals Kudhumi and local selections
Processing Natural
Altitude 1800 - 2300 MASL
Prep Screen 14 - 17

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For pricing and availability please enquiry online or by phone

+612 9809 6266


Flavour Detail

Cupping

Blood orange, lemon, dark chocolate, honey, hint of raspberry

Profile


About the producer

Welichu Wachu

Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro Muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).

All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops. This type of farming accounts for roughly 50% of the coffee grown in the regions.

Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4th or 5th day can lead to the parchment cracking and the green bean inside becoming shrivelled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse.

The Natural coffees undergo laborious hand sorting to remove green or under ripe cherries before being spread on the drying tables 4-5 cm deep. The drying cherries are raked and ridged hourly and like the parchment, covered during the midday heat. After drying for 10 – 12 days, a handful of dried cherries should produce a rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.


Origin of beans

Ethiopia

Producing Regions

Kaffa, Sidamo, Yirgachaffe, Limu, Harrar, Nekempti

Varietals

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Enquire to request pricing and availability