Country of origin: Ethiopia, region of Arsosala village, Uraga, Guji
Coffee Varietal: Heirloom Ethiopian Varieties
Harvest Period: November–January
Altitude: 1,800 metres above sea level
The coffee plantation: Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. Coffees in Ethiopia are typically traceable to the washing station level, where 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.
Coffee processing system: Washed lots at this washing station are delivered ripe, depulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. Then they are washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds for 9–12 days.
Tasting notes: Sweet caramel, dark chocolate, lime and cooked fruits.