There was no single producer of this coffee because the beans were collected from 700–800 such small growers. This results in a coffee that beautifully expresses the characteristic flavors of the region.
This method is common in Ethiopia, where coffee is grown not only on dedicated farms, but many people also harvest cherries from coffee trees in their gardens and sell them to nearby washing stations.
This is the case with the Gola Kon Washing Station, located in Ethiopia's Arsi region, next to the Nensevo River and Welka village. They use clean water from the Gerembicho River, a tributary of the Nensevo River, to wash the coffee beans after fermentation.
The result is delicious Sidamo coffees, which are known for being rich, full-bodied, and vibrant. Their taste has crisp acidity and expresses floral and citrus notes. There is also a strong presence of grapey flavors.
It's rare to be able to roast a washed Ethiopian coffee this deeply and obtain complex flavors. This Ethiopian coffee's quality is indeed high.
Despite the deeper roast, this coffee managed to retain a robust floral impression as if it were washed with water. There is also a sweet, grape candy flavor reminiscent of the natural process.
The washed cherries must have been in excellent ripeness before the harvest to produce such an intense sweetness. These characteristics are elevated by its juicy and thick texture.
• Farm: Gora Cone Washing Station
• Region: Nensebo Woreda, West Arsi Zone, Ethiopia
• Producer: Small Producers in Nensebo
• Altitude: 1,900–2,050 m
• Variety: Heirloom (indigenous)
• Production: Washed
• Taste: Bitter chocolate, grape candy, juicy, floral aftertaste
• Texture: Well-rounded
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