This is TN's first year to offer Wolichu Wachu and we could not be more excited about this coffee. It is super juicy, has rich body and flavors of lime, and a wide range of orange citrus. We taste blood orange and tangerine.

Lime, Blood Orange, Tangerine 
The coffee is from the Guji region, the Uraga district, from smallholder farms and processed at the Wolichu Wachu washing station. The coffee is about 90% Bourbon, a rarity for Ethiopian coffee. It is grown between 1500 and 2000 m.a.s.l. The coffee is meticulously sorted followed by screening and floating in the washing station's state of the art depulping machine. Next the coffee is sorted for lights and floaters, which are sent to another tank. Using water sourced from local springs, the remaining coffee is soaked for 36-72 hours. Next the coffee is sorted for density and the top quality if soaked for 8-12 hours.
On to the drying phase. The coffee is dried on separate tables to remove excess water from the soaking phase. Next the coffee is once again sorted. After this sort the coffee is moved to raised beds, where is it turned and dried for 12 days.
$ 18.00 / 12 oz.

Specifications

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Flavors

This is TN's first year to offer Wolichu Wachu and we could not be more excited about this coffee. It is super juicy, has rich body and flavors of lime, and a wide range of orange citrus. We taste blood orange and tangerine.

Lime, Blood Orange, Tangerine 
The coffee is from the Guji region, the Uraga district, from smallholder farms and processed at the Wolichu Wachu washing station. The coffee is about 90% Bourbon, a rarity for Ethiopian coffee. It is grown between 1500 and 2000 m.a.s.l. The coffee is meticulously sorted followed by screening and floating in the washing station's state of the art depulping machine. Next the coffee is sorted for lights and floaters, which are sent to another tank. Using water sourced from local springs, the remaining coffee is soaked for 36-72 hours. Next the coffee is sorted for density and the top quality if soaked for 8-12 hours.
On to the drying phase. The coffee is dried on separate tables to remove excess water from the soaking phase. Next the coffee is once again sorted. After this sort the coffee is moved to raised beds, where is it turned and dried for 12 days.

Sourcing and Processing Information

This is TN's first year to offer Wolichu Wachu and we could not be more excited about this coffee. It is super juicy, has rich body and flavors of lime, and a wide range of orange citrus. We taste blood orange and tangerine.

Lime, Blood Orange, Tangerine 
The coffee is from the Guji region, the Uraga district, from smallholder farms and processed at the Wolichu Wachu washing station. The coffee is about 90% Bourbon, a rarity for Ethiopian coffee. It is grown between 1500 and 2000 m.a.s.l. The coffee is meticulously sorted followed by screening and floating in the washing station's state of the art depulping machine. Next the coffee is sorted for lights and floaters, which are sent to another tank. Using water sourced from local springs, the remaining coffee is soaked for 36-72 hours. Next the coffee is sorted for density and the top quality if soaked for 8-12 hours.
On to the drying phase. The coffee is dried on separate tables to remove excess water from the soaking phase. Next the coffee is once again sorted. After this sort the coffee is moved to raised beds, where is it turned and dried for 12 days.


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