This delicious Ethiopian boasts notes of Apricot and Blueberry, with an elegant earl grey finish. We find it to be fruity and balanced

Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

Process : Natural

Variety : Heirloom

Region : Uraga, Guji

Brewing for Espresso:
1:2.2 ratio
Use 18 coffee for to yield a 40g espresso

Brewing for Stovetop
1:7.5
Use 40g coffee for 300g water
(yields a stronger more traditional stovetop)