- JARC varieties , Local Landraces
- Jasmine, White Tea, Bergamot
- Roast Profile:
Wolichu Wachu washing station was built in 2017 by the Harso Haru Mude Farmer Cooperative. Many washing stations in Guji and across Ethiopia are older and were established in the 1980s or 1990s. Wolichu Wachu has been able to benefit from 30+ years of accumulated knowledge about washing stations in Ethiopia.
The way this knowledge impacted the station can be seen in many ways, but one way that’s immediately apparent is the station’s layout. By positioning intake at the top of a small incline and placing subsequent processing steps further and further down the hill, the station can take advantage of gravity and increase its overall efficiency. At the bottom of the hill, the spacious and well-organized drying field gets even, predictable sunlight. Thanks to their layout, the station does not need the pumps that many older stations use to move coffee through the processing infrastructure.
At intake, cherry is pulped in a pulper outfitted with a density grader. The density grader separates lights and floaters so they can be processed separately, as lower grades. The denser coffee is wet fermented for 36 to 72 hours. Water is changed 3 times during fermentation.
Following fermentation, parchment is pushed through washing and grading channels. The grading channels separate parchment by density. The highest quality density is soaked for an additional 8 to 12 hours.
Wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying. Once dried, the coffees rest in a cooperative warehouse.