Ethiopia: Arsosala - Fully Washed - Guji
In the cup: A beautifully elegant flavour profile, vibrant acidity with flavour notes of raspberry, stone fruit and a hint of citrus and black tea.
Cupping Score: 87
Mouthfeel: Silken, elegant.
Variety: Ethiopian Landrace
Process: Fully Washed
Producer: Arsosala Washing Station
Altitude: 2300 meters above sea level
Region: Guji / Uraga
Within the celebrated region of Guji, Ethiopia, 1200 small holder farmers around the Arsosala village are delivering their ripe harvest to the local washing station.
Arsosala washing station was built in 2016 in the Guji highlands. Farmers in the region began cultivating coffee fairly recently. As a result, the trees are young and their quality and yields are high.
Farmers and their families selectively handpick ripe, red coffee cherry and bring it to the washing station. At intake, cherry is floated to remove underripes and then pulped on the station’s pulper. Coffee is placed in fermentation tanks and fermented for 36 to 72 hours before being washed in clean water and run through washing canals. Parchment is soaked in clean spring water for a further 8 to 16 hours.
After soaking, parchment is laid on drying tables for 1 day to allow as much water to run off as possible. During this time, parchment is carefully inspected by workers who remove any damaged beans because it is easiest to detect damages when parchment is wet.
The next day, parchment is moved to raised drying tables to sundry slowly. Parchment is raked frequently to ensure even drying. It takes between 9 and 12 days for parchment to dry.