Arsosala

Origin: Ethiopia Farm/Region: Arsosala Tasting Notes: Tangerine, Apricot, Black Tea & Sugarcane Producer: Various Small holders Varietal: Mixed Heirloom Processing: Washed Altitude: 1800 - 1900 m.a.s.l Roast Profile: Espresso Recommended Recipe: 20g in/44g out Total Extraction time: 27-30 seconds About The Coffee: Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.