ETHIOPIA WOLICHU WACHU
Variety: bourbon, typica
Tasting Notes: white peach, lavender, lime
The Wolichu Wachu returns for a second year! This was my favorite Ethiopian coffee from last year’s harvest and was a new addition to the Cafe Imports offerings at the time.
Wolichu Wachu washing station was founded in 2017 and serves 4,500 local smallholder producers in and around the town of Haro Wachu, in the Uraga district of Guji in the Oromia region of Ethiopia. The average producer here farms on half a hectare of land and delivers coffee in cherry form to the washing station, where it is processed as necessary. Washed lots like this one are sorted in cherry upon delivery, then de-pulped and fermented underwater for 48–72 hours. The coffee is then washed and given an additional soak for 8–16 hours before being spread on raised beds to dry for 9–12 days, on average.
According to the washing station manager, 90 percent of the coffee delivered to the factory is Bourbon, and 10 percent is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.