washed process

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Cup Profile

White nectarine and apple with a smooth body.

Origin Profile

Yirgacheffe is one of Ethiopia’s renowned coffee-growing regions, located in the Gedeo Zone of southern Ethiopia. High elevations provide a longer maturation period for the coffee cherries, encouraging the development of sugars and acids that contribute to greater complexity in the cup.

This lot comes from Wango, on the outskirts of Yirgacheffe near Dila. Coffee is typically cultivated by smallholder farmers working plots of less than two hectares, with farms often measured by the number of coffee trees rather than by land area.

Traditional farming methods remain common, with coffee intercropped alongside food crops and cultivated using an ‘organic by default’ approach. Farmhouses are surrounded by dense semi-forest vegetation, including false-banana trees and shade-grown coffee.

Processing

The Wango lot is processed using a traditional washed method:

1. Cherry selection
2. Ripe cherries are sorted from green cherries and other impurities.
3. Cherries are floated and the floaters removed.
4. The cherries undergo 36–48 hours of fermentation.
5. Following fermentation, the coffee is washed in a designated washing channel.
6. The coffee is placed on shaded African drying beds for 8–14 days, where it is regularly turned until the desired moisture level is reached.

Wango Washing Station · Yirgacheffe · Ethiopia

A washed Grade 2 Yirgacheffe from smallholder farmers around Wango, cultivated at 1,600–1,800 metres and dried on African drying beds. The coffee combines the characteristic high-altitude growing conditions of Yirgacheffe with a carefully controlled washing process, producing a delicious cup