We visited Welichu Wachu earlier this year and spent two days with Dagne Chomen at their mills near the town of Harsu in Uraga. Dagne is one of the partners in Welichu Wachu and has extensive experience in the Ethiopian coffee industry.
Welichu Wachu draws coffee from farmers in several growing zones. This particular lot was sourced from Harsu Haro Muda, from coffee grown in small producer lots averaging 1,000 to 1,800 trees per hectare. Farmers bring their coffee to the mill where it is hand sorted to ensure there are no under ripe cherries, before being laid out, 4 to 5 cm deep, on drying tables for 10 to 12 days. The coffee is turned constantly during this time to ensure even drying. The coffee is deemed to have reached ideal moisture levels when the coffee cherry “rattles” when shaken, and samples taken have equal weight over two consecutive days.
One of the unique characteristics we loved about this coffee is it’s clean, champagne like acidity and complex flavours. A real treat which can be enjoyed most as a filter coffee.
SUGGESTED RECIPE: 23g, in 35g, out 38sec
FARMER: Dagne Chomen
DISTRICT: Uraga, Guje
VARIETAL: %90 Bourbon, %10 Typica
ELEVATION: 1,800 – 2,300 masl
PROCESS: Hand Picked, Natural