More amazing stuff to know.
About this coffee.
- Grower: Smallholder farmers
- Origin: Ethiopia, Guji Zone, Uraga woreda
- Washing station: Arsosola
- Processing method: Natural, Special Preparation
- Varietal: Arabica (Ethiopian Heirloom)
- Altitude: 1800 - 1900 MASL
How to brew.
We recommend drinking this Ethiopian filter coffee as V60 pour-over or batch brew for a cleaner cup with a lighter mouthfeel which lets the coffee flavours and acidity shine. If you are after a slightly bigger mouthfeel, try AeroPress (try a lighter brewing style recipe) or plunger brewing. This filter coffee is best enjoyed without milk.
Check out our current menu of filter coffees.
Try our V60 brew recipe. Or create your own.
Brew Recipe for pour-over brewing with the Hario V60
- Grind size: medium to medium-fine
- V60 size: 2-cup
- Coffee dose: 15.6g
- Brew water: 250ml
- Water temperature: 94oC
- Extraction time: approx. 3min
Join our training courses
Want to learn more about how to brew coffee using different brewing methods? Join us for a fun and hands-on training course at our roastery.
Produced by smallholder farmers.
This delicious Ethiopian coffee is produced by smallholder farmers located around the village of Arsosola in the woreda of Uraga. Smallholder farmers plant their coffees often on land parcels as little as 1/8 hectare on average, producing 1.5 to 6 bags of coffee. Talk about making the most of every inch!
After harvest, these smallholders bring their coffee to the local washing station in Arsosola. That’s where the magic happens. Since the coffee from all these small farms gets mixed together, it’s traceable only to the washing station. The coffee is aggregated, sorted, and then processed at the washing station.
Washing stations in Ethiopia.
Did you know that about 90% of Ethiopia's coffee comes from smallholder farmers? These hardworking folks deliver their freshly harvested cherries to local, privately owned washing stations. Now, picture this: washing stations are like coffee spas, where the beans either sunbathe on drying beds (for natural-processed coffees) or go through a relaxing wash and dry cycle (for washed coffees).
Many washing station owners also hold an export license, which allows them to sell their coffee directly on the international market—provided they have a contract, of course. Talk about taking their beans global! This particular coffee can be traced back to the Arsosola washing station. So, next time you sip your Ethiopian brew, remember the journey it took from a small farm to your cup. Cheers!