The Hafursa Haru washing station stands in proximity to Yirgacheffe town, near the border of the Oromia zone. The surrounding area boasts a population of slightly over 195 thousand, with only 8% residing in urban areas. Featuring 12 standardized fermentation tanks and more than 160 drying beds, the washing station facilitates a swift processing turnaround while maintaining traceability, aligning with the evolving practices in Ethiopian coffee processing as global trade expands.

While commonly referred to as heirloom, the coffee varieties exhibit significant genetic diversity. It's essential to note that the characteristics of heirlooms in one region may differ from those in another due to this diversity. Kumie (kurume, kudhume), often identified as Yirgacheffe or Yirgacheffe type, is characterized by a small bean size, whereas Dega is more widespread, and Wolisho is typical in the highlands.

Local smallholders bring coffee to the washing station, carefully handpicking cherries to eliminate any visible defects. The cherries are then transported to raised drying beds, where they undergo a drying period of approximately 21 days. Following the drying process, the coffee is hulled to remove the husk, stored, and later transported to Addis Ababa for sorting, grading, and eventual export.

Country: Ethiopia

Altitude: 1995 - 2020 masl

Processed: Natural

Tasting Notes: Roasted with filter brewing in mind. Expect bright, zesty citrus notes, and a dash of mango and pineapple with floral violet aroma.