We currently only ship our products to the Netherlands.
Just like every year, we try to get our hands on the tastiest natural (unwashed) coffee there is. Often these come from Ethiopia, where they have the technique and climate to carry out this processing to perfection, even more often these coffees come from the Guji region in western Ethiopia.
One of the secrets behind this success is Ture Waji, agronomist with a strong connection to this region and mastermind behind the unwashed coffees of Guji Highlands, Dambi Udo and now this fate: Wosasa. Ture is therefore known as the “King of Guji”. Not bad.
The coffee bears the name of the village where the twenty-five farmers who contributed to this plot live with their families. They all grow the Gibirrina / Serto variety (74110 & 74112) and grow their coffee under the shade of native trees, mainly on rich loam soil, on average each producer owns 3.5 ha of land.
All these farmers are thus trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji. Unique to the way these drying stations are managed are the drying beds themselves: each day the batch is tracked with a tag for each bed, with the specific delivery and drying start date and relative moisture readings for each day. The lot is organically produced and certified, but because our roastery is not (yet) certified, we do not sell the coffee as such.
25 smallholders of the villaga Wosasa