NOTES: ORANGE, PEAR AND HONEY, LIGHT APRICOT WITH A CLASSIC CHERRY AND CHOCOLATE FINISH.

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.

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.