Arsosala, Ethiopia - Filter Roast
The Arsosala washing station was established in 2015, it currently serves about 1,200 smallholder producers in the Uraga woreda (district) of Guji.
Most of the coffee delivered to the factory is of the African Bourbon varietal: While Typica and Bourbon are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.
Coffees that undergo the washed process at this station are delivered ripe, de-pulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. The total fermentation time is between 48–72 hours. They are washed again before the coffee is dried on raised beds for 9–12 days.
The result of the processing and fermentation offers a coffee that has bright tropical fruit acidity, a lighter mouthfeel and overall clarity through to the aftertaste.
Lemongrass, Guava, and Starfruit
Arsosala Village, Uraga, Guji