This uniquely complex natural-process heirloom coffee from Ethiopia's Guji zone features aromas of blackberry, primrose, and navel orange. We found notes of chardonnay, rose hip, and mandarin in the cup, with dried cranberry acidity and a silky body. Apricot sweetness fades to a layered finish of juniper and hibiscus.
Producer: Mulish Washing Station
Region: Guji Zone
Altitude: 5,905 - 6,400 feet
Varietal: Mixed Heirloom
Notes: Blackberry, Orange Zest, Juniper
Mulish washing station is a fairly new processing plant, established in 2014. In the surrounding hills and mountains of Danbi Uddo, a sub-district of the Shakiso Woreda, approximately 850 smallholders own two to five hectares and deliver their harvests to Mulish washing station.
The washing station is prepared to process more than 280 tons of green coffee during harvest. Daily operations are smooth because of sufficient materials to process the bulk of the harvest: an Agarde Pulper, flotation tanks, and raised beds. Washed coffees are fermented for 36 to 48 hours and dried for a maximum of 12 days. Naturals are laid to dry for 15 to 18 days.
Operation Cherry Red
Like our recent Ethiopia Natural, Gora Kone, Mulish Natural was sourced via green coffee exporters Trabocca's Operation Cherry Red program. They write:
"Through the Operation Cherry Red program and auction we are trying to revolutionize quality, one cherry at a time. This means that we are stimulating farmers to produce the best possible quality coffee by paying them better premiums for their yield.
The farmers—from smallholders to washing/drying stations—reach the OCR quality-level by taking harvesting and processing best-practices to heart. For instance:
- By only harvesting the 100% fully ripe cherries and eliminating floaters early on
- By using tiles and clean water in their fermentation tanks
- By covering parchment with plastic shade nets with large holes to stimulate airflow
These are but a few trialed methods that improve quality."