Ethiopia Haro Wachu

OriginEthiopia

Roast levelLight

ProcessAnaerobic, Natural

Summary

A forest-grown Ethiopian coffee from the Haro Wachu kebele in the Uraga district of Guji, cultivated by smallholders under native cordia, acacia and enset trees at 2,250 m and above. The lot comes from just 5.2 hectares and is kept separate from the rest of the harvest. Varieties Dega, Kurume and 74410 undergo anaerobic natural fermentation in sealed, oxygen-free tanks for 4–15 days, then dry 15–18 days on African beds. Roasted omni light, it shows jasmine, citrus and tropical fruit with a winey depth.

AI-assisted description, based on roaster & cupping data.

Brew guide

Filter

Ratio 1:16

Coffee in: 20 g
Water: 320 g
Time: 2:30
Temperature: 93°C

Grind: Medium (appr. 650 μm)

Set up your grinder

Cold brew

Ratio 1:12

Coffee in: 50 g
Water: 600 g
Time: 8 h

Grind: Coarse (1000-1400 μm)

Set up your grinder

8-12h at room temperature or 18-24h refrigerated. For cold brew concentrate use 1:7 coffee-to-water ratio.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 89
Region: Haro Wachu, Guji, Uraga
Altitude: 2250 m.a.s.l
Variety: Dega, Kurume
Notes: Jasmine, Tropical Fruit, Citrus

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The roaster

Goat Story

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