Ethiopia

Wolemso station

/Behind the story/

Oromia is a renowned coffee region in the Limu Kossa district of Western Ethiopia where Shimeket Daba’s large 120 hectare coffee farm Wolemso is located. There are 120 full-time and part-time employees all year carrying for and tending to the coffee trees. The Wolemso farm is set on hills and therefore has altitudes ranging from 1,750-2,000 meters above sea level. Choosing to grow only four varieties ( 74119, 74112, 74165, 74110 ) sustainable for the range of altitude, Wolemso farm produces top-high quality coffees with clean, fruity, floral and high acidity profiles. Shimeket and his team set to work preparing the land and planting the first coffee seedlings in 2008. In 2012 the first crop of Wolemso was harvested and in 2016, Wolemso Farm earned its CERES organic certification.

/Wolemso Washing Station/

Here the coffee cherries are washed and processed using water from the Dembi river. The river itself is fed by a spring water that flows from the base of Sekar mountain, a few kilometers away from Wolemso farm, meaning it is pure untouched water that the washing station uses. After the coffee cherries are washed, the beans are slowly dried on shaded African drying beds for 24 days at least in sunlight and shade. Shimeket’s future plans include setting up a final processing plant and warehouse in Addis Ababa, to standardize a suitable for final export, ensuring that Limu Wolemso unique flavors make it unaltered to the rest of the world.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30