Region: Arsosala Village – Uraga, Guji
Varietal: Mixed Heirloom
Processing Method: Washed
Stewed fruits, florals, lime, brown sugar
Arsosala washing station is relatively young, being founded in 2015 but already serving around 1,200 smallholder producers in the Uraga woreda of Guji.
Washed lots are delivered ripe, depulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. They are then washed again. The total fermentation time is between 48–72 hours before being dried on raised beds for 9–12 days.
This coffee displays the typical floral notes and bright acidity prized in washed Ethiopian coffees.
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