200g/ bag ETHIOPIA GUJI GRADE 1, MUDA TATESA
- Region: Harsu Haro Muda
- Producer: Welichu Wachu
- Score: 85
- Type: Arabica
- Varietals: Welichu, Kudhumi
- Processing: Washed- sherd dried
- Altitude: 1800 - 2300 MASL
Flavor Profile Summary: Black cherry, mango like sweetness, milk chocolate
CUPPING: Black cherry, milk chocolate, mango, rosehip floral, pecan nuts
- Grind size: Course grounds (30 click CMD)
- Dose: 15g Water: 250g Temp(93C)
- 0.00 Pour 40g of water
- 0.30 pour another 70g slowly
- 1.00 pour 70g
- 1.30 pour 70 g
2.30 mins TBT
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.