It's not autumn like fall! The new special edition from Slovak roaster Diamond's Roastery brings autumn in its most fragrant form – with a flavor that will transport you from the heat of summer to falling colorful leaves. This is Ethiopia HARO WACHU, processed using the anaerobic method, which further enhances the roundness and fullness of this coffee. In your cup , you will find flavors of bonbons and lavender, combined with the aroma of iced chestnuts and mulled wine. Simply the perfect coffee for the transition from summer to fall.
Ethiopia HARO WACHU comes from the Zelalema Alemu processing plant, which operates a washing station in the village of Solomo in the Guji-Uraga region. The station was founded in 2010 and has been processing cherries from hundreds of small farmers in the surrounding area ever since. He specializes in natural and anaerobic methods, which give the coffee a complex fruity profile with notes of blueberries, grapes, and flowers. Coffee from this region is gaining international recognition thanks to its high-quality terroir: high altitude (approx. 1,900 to 2,300 meters above sea level), nutrient-rich soil, stable rainfall, and the knowledge of local farmers all guarantee high-quality coffee cherries.
The coffee was processed using anaerobic fermentation. After harvesting, the coffee cherries are placed in sealed bags with no air access and left to ferment for 48 to 60 hours. They are then dried on raised racks until their moisture content drops to approximately 30%. The drying process is then completed mechanically at a low temperature to achieve the ideal moisture content of 16-18%. This careful process ensures that the resulting coffee has a clean, intense and full flavor.
- Processor: Zelalem Alemu
- Altitude: 2,100 m above sea level
- Harvest: Spring 2025