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TAKE A LOOK AROUND | The Arbegona district of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen slower than typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Duwancho washing station – one of the highest washing stations in the world.

The Duwancho washing station is operated in partnership with Catalyst Trade and its owner, Mr. Faysel Abdosh. For his part, Mr. Abdosh is not just the owner of this local washing station - he's also an activist and philanthropist, and he's made it his life's work to help raise awareness regarding the obstacles facing coffee growers and communities throughout Ethiopia. His efforts are making a real difference in the lives of rural farmers, workers, and communities in our beloved coffee-growing powerhouse of Ethiopia, and we could not be more honored to share with you a cup of coffee which was touched by those same helpful hands.

TRUST THE PROCESS | This coffee is a blend of two lots from Duwancho: one processed as an anaerobic honey (60%), and one as a traditional washed coffee (40%). 

Anaerobic Honey | After being handpicked at peak ripeness and delivered to the washing station, whole coffee cherries are floated to remove defects before being pulped and a precise amount of mucilage retained. Next, the cherries are quality sorted for density before undergoing 36 hours of underwater fermentation. Finally, the coffee is spread out to dry on raised beds for 10-14 days, until optimal moisture content is achieved. 

Washed | After being handpicked at peak ripeness, whole coffee cherries are sorted for quality before being pulped and thoroughly rinsed. Next, they are submerged for a short period of underwater fermentation and then thoroughly rinsed (again), leaving no trace of mucilage or pectin before being spread out on raised beds to dry for 10-14 days, until optimal moisture content is achieved.

TAKE A SIP | Wine enthusiasts will rejoice in this complex, ever-shifting cup. It’s fresh and lightly floral at first sip, but the last sip is fruited and structured like new world wine. It drinks clean overall, but its also got a subtle funk to it that can be turned up or down with different brew recipes. It reminds us of some of our favorite “tinkered with” summer classics, like peach iced tea and raspberry lemonade. 

Origin | Arbegona, Sidama, Ethiopia

Producer | smallholders in Arbegona

Washing Station | Duwancho 

Process | Washed | Anaerobic Honey

Variety | 74110, 74158

Elevation | 2150-2300 MASL