this beautiful washed Ethiopian from arsosala washing station has recently entered the lineup! a round, sweet coffee with a lingering, floral aftertaste & flavours of earl grey, lime and peach.
SUGGESTED RECIPE
temp: 93-95°C | ratio: 1:16.7 | time: 2.30-3mins
FINER DETAILS:
origin: arsosala village, uraga, guji
produced by: arsosala washing station
processing method: washed
varietal: landrace
elevation: 1800m above sea level
recommended for: filter
founded in 2015, arsosala washing station currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. coffees are picked ripe and de-pulped the same day, then fermented overnight before being washed clean and dried on raised beds. it typically takes the coffee 8–15 days to dry when sunny and 15–20 days to dry when there are cloudy skies.
for this special preparation, the coffee is given a very thorough initial inspection during hand-sorting. this is to ensure that only the ripest cherries make it into the lot. the seeds continue to be hand-sorted throughout the entire process and whilst drying.
coffees in Ethiopia are typically traceable to the washing station level. here smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. the coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
