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ETHIOPIA GUJI WOLICHU WACHU STATION NATURAL BOURBON LOT COFFEE

Ethiopia Sidamo - Guji Production Area Wolichu Processing Station Natural Bourbon Coffee

Origin: Haru Wachu, Guji, Ethiopia

Variety: Bourbon

Processing Station: Wolichu Wachu Station

Altitude: 2,100-2,310 meters

Processing Method: Natural

Harvest and Processing Time: 2017/2018

Roast Level: Light

Flavor Notes: Pineapple, Blueberry, Sweet Ripe Passion Fruit, Pear Juice

The Wolichu Wachu processing station is located in the town of Haro Wachu in the Oromia region of southern Ethiopia. Established in 2017, it currently serves 4,500 smallholder farmers. Most are very small operations, averaging half a hectare of land, and typically deliver their harvested cherries to the Wolichu Wachu station for processing.

For washed lots, cherries are washed and sorted immediately on arrival, then depulped and fermented for 48-72 hours. The fermented coffee is soaked in water for 8-16 hours before being spread across different drying beds for a 9-12 day drying process.

The natural-processed special batches demand far more manpower and resources. From the initial harvesting of fully ripe cherries to the subsequent removal of defective and unqualified fruit, every step requires careful attention.

The region's long coffee-growing tradition has allowed the rare special Bourbon variety to thrive here. Compared with the native varieties produced in other Ethiopian regions, 90% of the coffee from this area is Bourbon, with the remaining 10% Typica.

How to Brew Sidamo Coffee [Sidamo Bourbon] Perfectly?

FrontStreet Coffee Pour-Over Reference: weigh 15g of Sidamo Bourbon coffee, grind to medium - the particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% pass rate on the standard sieve), water at 90°C, extracted with a V60 dripper.

Pour hot water from the kettle in clockwise circles around the center of the dripper. Start timing when brewing begins. Bring the coffee up to 30g within 15 seconds, then stop pouring. When the timer reaches 1 minute, perform the second pour. As before, circle clockwise around the center of the dripper, keeping the water stream away from the line where the grounds meet the filter paper to avoid channeling.

When watering the outermost ring of grounds, leave a margin of one circle, then spiral inward toward the center. At 2 minutes 20 seconds, the coffee should reach 220g, and the brew is complete.

| Cold Brew [Sidamo Bourbon]

FrontStreet Coffee Cold Brew [Sidamo Bourbon] Reference:

Sidamo Bourbon, light-medium roast, BG grinder setting 4B, grind level 3, 20g of beans, 87°C water, a 3-minute pre-infusion in a Chemex pot, then cold brew with ice water, for a total water volume of 200ml.

FrontStreet Coffee Recommendation

Ethiopia is the birthplace of coffee and home to an extraordinary wealth of heirloom varieties, which is why its beans hold such a devoted following. If you enjoy this natural Sidamo Bourbon, FrontStreet Coffee's Ethiopian lineup offers plenty more to explore.

For the fruit-driven side of natural processing, try the FrontStreet Yirgacheffe Red Cherry Program natural - dried in the sun for two weeks with rigorous sorting, it delivers peach, cocoa, honey, and lemon - or the Flower Queen (Huakui) natural from Hambella in Guji, dried on raised beds for 21 days, with light fermented wine aromas, florals, citrus, and mango over a thick, honeyed body. Washed fans should not miss the FrontStreet Guodingding Cooperative Yirgacheffe, whose jasmine florals and bright citrus acidity resolve into green-tea and honey notes after a medium-light roast.

Brew these Ethiopians with a light to medium-light roast, gentle pours, and water in the upper 80s to 90°C, and their delicate florals and layered fruit acidity will show at their very best.