About This Coffee
Wolichu Sodu washing station was established in 2018 in Uraga in Guji. The region, which was previously considered part of Yirgacheffe, was delineated as a separate microregion thanks to its unique growing conditions that produce a spectacular profile that’s floral, complex and sweet.
The 800+ farmers who deliver to the station cultivate coffee on farms that are, on average, about 2 hectares in size. They travel between 3 and 5 kilometers to reach Wolichu Sodu and are drawn to this station for its price incentives and credit services for farmers. Farmers also receive training in Good Agricultural Practices and processing techniques and receive agronomy support.
Harvest & Post-Harvest
Farmers and their families selectively handpick ripe, red cherry and deliver it to Wolichu Sodu washing station. At intake, cherry is floated to remove underripes.
Ripe cherry is laid in a single layer on raised beds to dry. Parchment is turned frequently – about every 30 minutes – to ensure even drying. As cherry dries, workers inspect drying cherry and remove any damaged cherry.
After a few days of drying, cherry is adjusted into a slightly thicker layer to slow drying and frequent raking continues. In total, it takes 8 to 20 days for cherry to dry.
Ethiopia Grade 1
Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.