Every once in a while, you come across a coffee that exceeds your expectations. We are humbled to be able to share this gem of a coffee with you.
This coffee was produced by a group of smallholder farmers from the Worka-Sakaro area. The farmers work with a privately owned washing station called Wuri. We first came across this washing station 2 years ago when 2016 World Barista Champion Berg Wu showcased a few lots that were specially prepared for him by Wuri Washing Station. We were amazed by the uniformity of the beans, followed by the incredible flavours and textures from that coffee that we knew that this was a washing station we definitely wanted to continue supporting and showcasing.
Anaerobic fermentation has gotten a lot of popularity in the last few years, but we find ourselves yearning for a more distinct varietal and origin characteristic beneath the layer of processing in most cases. This particular lot underwent a thorough selection of ripe coffees before being placed in tanks with minimal oxygen and left to ferment for up to 45 hours. The coffees were then rinsed before dried in their whole cherry form on raised African beds.
This coffee offers intense aromatics of berries and florals, a hallmark of Ethiopian coffees. The processing lends a complex top note of jammy stonefruits before the layer of jasmine tea & dried mangoes complete the taste experience. Look out for a light body, yet with a round & dense mouthfeel. We hope you will enjoy this coffee as much as we do!