When Tom visited the Wachu washing station in Januari this year, he discovered they were blending the harvest of different farmers. The result was a blend of coffees from different altitudes, varieties and qualities. Although the taste of this blend was already very good, we wondered what would happen if we would ask the farmers to split their harvests in different micro-lots. We were very happy to discover the micro-lots unfolded a big diversity of complex flavours of which Yatibu Koba is the first micro-lot we would like to share with you.
The Wachu washing station is located on an altitude of 2052 MASL, close by the river Boda.
In the washing station are 320 women working, 60 person are responsible of collecting the coffee cherries.
Washed coffees are fermented 72 hours under water. They get dried on African beds and constantly controlled on defects.