About Ethiopia Gedeb Wuri Natural Grade 1
This lot of Naturally Processed heirloom Ethiopia is the result of a vertically integrated relationship between supplier and grower. The Wuri Washing Station is one of the only private stations in the Worka-Sakara area, located centrally in the Gedeb growing region. The Wuri Station receives cherries from over 850 growers, each owning and growing coffee on just a few acres of land. After delivery, the cherries are carefully sorted by hand and floated in tanks that separate less dense or damaged beans, leaving only the ripest and healthiest cherries to move onto the next processing step.
After sorting, the cherries are moved to African-style drying beds where they are exposed only during optimal hours to prevent any over-drying in the sun, this process lasts about 18 to 21 days. The dry mill is owned and operated by the same company who exports the beans, ensuring traceability through each stage of the growing, processing and export process.
- Region: Worka-Sakaro, Gedeb District, Gedeo Zone
- Washing Station: Wuri Coffee Station, privately owned
- Growers: 850 Smallholder farmers
- Variety: Indigenous heirloom cultivars
- Harvest: October - January
- Altitude: 2050 - 2100 meters
- Process: Full natural and dried on raised beds
Proceeds from this operation go toward social impact initiatives in the growing communities. This includes support to farmers for transporting and collecting cherry in an effort to make it more accessible to local coffee growers. Additionally, they have contributed to road construction projects that make travel safer for not just coffee growers, but the entire community surrounding the washing station.
Cup Characteristics: Rhubarb, blueberry, red grape, thyme, cocoa. Milk chocolate aroma. Sustained flavors with some citrus zest as a background note. Acetic acidity. Complex cup.
Roasting Notes: Dry processed coffees generally roast more quickly so slow down the roast in the early stages to get the center developed. We like this at City+ but it can go a bit darker before you would begin lose some of the individual character of the coffee. We tried it a tad darker at Full City but found, on a personal level, that some of the piquancy acidity had faded so would feel best steering you toward a lighter hand.
Ethiopia coffee facts:
Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.