Our latest Limited Release coffee comes from Uraga Woreda situated in the Guji region of Ethiopia. Wosasa is the name of a sub kebele in the Raro Nensebo kebele, a sub kebele is a village within a bigger municipality. The lot takes its name from the village where the twenty-five farmers that contributed to this lot live with their families, all of whom are growing the Gibirrina and Serto variety that are locally selected varietals for their high disease resistant qualities. Farmers grow their coffees under the shade of indigenous trees, surrounded by rich loam soil, with the average producer owning 3.5 hectares of land around Wosasa.
All the local farmers are trained in agronomy and post-harvest practices by the “King of Guji”, Ture Waji, who as well as mentoring the farmers is also running the drying stations. What is unique about how these drying stations are managed, including Wosasa, is how the drying beds are organised. Each day lot is tracked with a tag and kept separate from others,
with each tag listing the specific delivery date, start date of drying and relative moisture content readings for each day. This attention to detail ensures a slow and even drying process maximising the quality and longevity of the coffee.
Coffee production in Ethiopia is both a labour of love and an important source of income. The crop is embedded deep within the nation’s culture and economy. The industry, directly and indirectly, employs up to 20% of Ethiopia’s 100 million population and around 400,000 hectares area of Ethiopia is under coffee cultivation, of which most coffee plants are known to be wild varietals and plants. In 2020, Ethiopia was the fifth largest producer of coffee and produced approximately 400,000 tonnes of green coffee, of which almost 50% was consumed domestically. This lack of exporting stems from Ethiopian’s passion and devotion to honouring ancient traditions of roasting, preparing, and drinking their exquisite coffee socially.