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A very elegant and balanced naturally processed coffee with a honey sweetness and flavours of jasmine & orange zest with notes of sage and red berries as it cools, Good body and a well integrated citric acidity.
Great as filter and also as a fruity espresso.
Process: Natural
Elevation: 2150-2300 M
Region: Guji - Uraga
Variety: Bourbon & Typica
The coffee originates from the Uraga District in the Guji Zone of Ethiopia’s Oromia Region. Produced by 130 smallholder farmers in Muda Village - each cultivating about 0.75 hectares - the coffee reflects a deep-rooted agricultural tradition. “Muda” in Oromiffa signifies “an elected person among the community,” highlighting the village’s strong social identity.
Guided by founder Dagne Chomen, whose background includes quality and agronomy leadership at the Oromia Farmers Cooperative Union, the company focuses on elevating quality through careful harvesting, defect selection, and farmer training.
This lot is a Natural-processed blend of Typica and Bourbon, harvested from late November 2024 to late January 2025. Drying takes place at the Tatesa site using the distinctive “Five-Seven-Eleven” method: four days of raised-bed drying, a rest day without sun, another drying day, a second rest day, then continued drying through day eleven. Depending on moisture levels, the coffee is stored on day twelve or thirteen. The result is a clean, well-developed natural coffee prepared for export at the Haile Selassie Ambaye Mill in Addis Ababa.
Welichu Wachu also emphasizes social and economic impact. The Tatesa site employs 180 seasonal and 8 permanent workers, providing food, shelter, overtime pay, daily allowances, and fair seasonal wages. Farmers’ children receive school supplies, and those producing organic lots benefit from a second payment each August.
A very elegant and balanced naturally processed coffee with a honey sweetness and flavours of jasmine & orange zest with notes of sage and red berries as it cools, Good body and a well integrated citric acidity.
Great as filter and also as a fruity espresso.
Process: Natural
Elevation: 2150-2300 M
Region: Guji - Uraga
Variety: Bourbon & Typica
The coffee originates from the Uraga District in the Guji Zone of Ethiopia’s Oromia Region. Produced by 130 smallholder farmers in Muda Village - each cultivating about 0.75 hectares - the coffee reflects a deep-rooted agricultural tradition. “Muda” in Oromiffa signifies “an elected person among the community,” highlighting the village’s strong social identity.
Guided by founder Dagne Chomen, whose background includes quality and agronomy leadership at the Oromia Farmers Cooperative Union, the company focuses on elevating quality through careful harvesting, defect selection, and farmer training.
This lot is a Natural-processed blend of Typica and Bourbon, harvested from late November 2024 to late January 2025. Drying takes place at the Tatesa site using the distinctive “Five-Seven-Eleven” method: four days of raised-bed drying, a rest day without sun, another drying day, a second rest day, then continued drying through day eleven. Depending on moisture levels, the coffee is stored on day twelve or thirteen. The result is a clean, well-developed natural coffee prepared for export at the Haile Selassie Ambaye Mill in Addis Ababa.
Welichu Wachu also emphasizes social and economic impact. The Tatesa site employs 180 seasonal and 8 permanent workers, providing food, shelter, overtime pay, daily allowances, and fair seasonal wages. Farmers’ children receive school supplies, and those producing organic lots benefit from a second payment each August.