Owned by Abreham Mengiste, the Harusuke washing station was established in 2017. Coffee grown in Ethiopia is naturally organic, as landrace varieties harmonise with the environment, providing organic fertiliser and natural pest control.
 
This particular variety is well known for its small bean size. Luckily, in this case, good things come in small packages! Elevated acidity and dense complex fruits are well-known attributes of the variety and growing altitude that should be
embraced and not feared!
 
During harvest, only red cherries are hand-picked. The coffee is depulped within 8 to 12 hours of being harvested and transterred to fermentation tanks. There floats are removed before coffee is left to ferment for 48 to 79 hours. Following fermentation, the coffee is washed to remove the mucilage and placed in a drying tank for 12 hours before moving to African drying beds. The drying process takes 8 to 10 days, with hand-picking and rotation to ensure uniform drying. Supervisors oversee the operations to maintain quality.
 
Altitude - 1970 MASL
Region - Haru, Yirgacheffe
Variety - Landrace 
Process - Washed
Cup Notes - Jasmine, pear, apricot 
 
(Omni Roast - Suitable for filter & Espresso)
 
Recipe:
Espresso - 
In - 20g (ground coffee into filter basket)
Out - 45g (espresso into cup)
Time - 23 seconds
Temp - 94 degrees
Filter - 
In - 20g
Out - 300g
Time - 2.5 mins
Temp - 97 degrees