Dega, Wolisho & Kudhume
Wet Fermentation, Soak, Raised Bed Drying
November 2016 - January 2017
Yirgacheffe, Southwest Ethiopia
About Haru Cooperative
This Yirgacheffe is floral forward. Delicate and dramatic, its lemongrass quality is balanced by a round, honeyed sweetness. The first of our Yirgacheffes to land this year, it does not disappoint.
We first visited Haru back in 2012 on our first sourcing trip to Ethiopia. Since that trip, we have been there two more times, visiting the wet mill and farmers of the Haru community. The Haru Cooperative was established in 1975, and they joined the ranks of the Yirgacheffe Farmer Union in 2002. Their wet mill is situated at an extremely high altitude of 1900 meters. The Cooperative’s 1,187 members cultivate an average of 2-3 acres of land, half of which are planted with coffee and the other half used to produce staple foods.
The Haru growers use wet fermentation and follow that process with a 12-24 hour soak. The coffee is then dried on raised beds for roughly two weeks. The tradition in Ethiopia is to plant local coffee seed types, unlike most of the rest of the coffee-growing world that commonly plant single varietal strains. Based on the stunning cup profile that we are getting from the Haru community, we know that the local varieties are ideally suited to their terrain, offering everything we want in a Yirgacheffe coffee. We’re looking forward to more good things from this group of dedicated farmers in the years to come.
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