Ethiopia has always been a difficult region for traceability as there are just so many inputs and factors that go into the creation of a singular ‘Grade 1’ lot. Most of the time you may see terms such as ‘Heirloom varietal’ which is an accurate representation of the genetic diversity and sheer number of producers that bring their cherry to the centrally located washing stations. This coffee is made up of JARC variety 74112, specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).
Established in 2014, Hadheso washing station is owned by Testi Coffee, a family owned company that was founded ten years ago by Mr Faysel Yonis. The company is committed to maximising the potential of Ethiopian coffee and enriching the lives of the communities that are connected to it. They own four washing stations, (Hadheso and Jigesa are located in Guji), and all have stringent standards to ensure the coffee is processed to the highest possible quality.
This coffee has been processed following the washed method, using fresh, clean water. Each day, carefully hand-picked coffee cherries are delivered to the Hadeso washing station and are meticulously sorted by hand. After sorting, the coffee cherries are then pulped to remove the fruit and skin and graded by weight. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours.
REGION: GUJI, SHAKISSO, DEMBI UDDO
ELEVATION: 1950 - 2050
VARIETAL: JARC 74112
CUP: PEACH, LEMON, TOFFEE & SUGARCANE