Arsosala Washing Station
Tasting Notes: Berry, Red Grape
Processing Method: Natural
This coffee is very fruit forward and lighter in body. It has strong notes of berry with a crisp and tart red grape finish. The natural processing method has been used for thousands of years in Ethiopia. The process involves leaving the coffee cherry to naturally dry with the seed, which usually leaves the coffee with a much fruitier taste profile. Most modern coffee is processed using the washed method, where the coffee cherry is removed after picking.
Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. According to the washing station manager, most of the coffee delivered to the factory is Bourbon: 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 are picked ripe and dried on raised beds. It typically takes 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies.