Arsi Washing Station
Around 14 hours traveling with a car from Addis Abeba you will find the highland community of the local village Uchuro near the town of Werka in the district Nansebo in the zone West Arsi. The area is known for "Konjo Buna" which means "good coffee" in Ethiopian! The people here have a long tradition in growing coffee and coffee plays a significant role in their culture. The coffees are sorted and processed with attention which result in a very high cup quality afterwards. Due to the high altitude the coffee is growing slower and therefore develops distinct tasting notes.
Processing: Fermented for 48 hours dried on raised african bed for 21 days
Fermentation: First thing, 80% well ripe and 20% semi ripe cherries selected. The cherries immersed in water tank to remove the floaters. Right after the floaters removed, cherries were de-pulped and fermented for 100 hours.
Drying method: Once fermentation completed, we brought out the parchments and laid on raised African beds under a parabolic shade net for 15 days.
Improved Process: This coffee is part the improved process project. In this process the producers introduced a 100 hours (5 days) fermentation period. Every 24 hours they changed the old water with fresh cold water. Throughout the 5 days the fermentation was very slow at ambient temperature of 18.5-20.5 degree centigrade.
Final outcome: Through this controlled process we are able to obtain great flavours of coffee.
