Ethiopia - Haro Sorsa

Tasting Notes: Muscatels, Tangerine & Honey

Country: Ethiopia 
Altitude: 2200 - 2400 MASL
Region: Haro Sorsa kebele, Hambella - Guji
Process: Wet Fermentation
Variety: JARC varieties , Local Landraces
Owner: 215 farmers delivering to Haro Sorsa

Haro Sorsa washing station was built in 2011 by a local producer named Eyasu and later purchased by Abebe Mulugeta. Today, 215 farmers deliver cherry to the station. In total, they cultivate approximately 405 hectares at an average of 2,200 to 2,400 meters above sea level. These extraordinary altitudes provide the ideal conditions for cultivating sweet, dense cherry.  

Farmers selectively handpick ripe, red cherry and deliver it to the station. At intake, cherry is visually inspected and any damaged or underripe cherry is removed. Only ripe cherry is pulped. Once pulped, coffee is fermented in concrete tanks for 36 to 48 hours. Following fermentation, parchment is washed in clean water and laid on raised beds to sundry. Parchment is raked frequently to ensure even drying. It takes approximately 7 to 10 days for parchment to dry.