Starting Parameters: 19.5g in | 29-32 seconds | 39-42g out *note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Region: Aleta Wendo, Sidama, SNNPR, Ethiopia
Farmers: Small-Holder Members of Homacho Waeno Co-operative
Processing Method: Washed, dried on raised beds
Varieties: A mixture of local landrace and improved selections
Altitude: 1800-2200 meters above sea level
The Homacho Waeno cooperative was formed in 1969 and now boasts nearly 4000 member families. In 2001, it became part of the Sidama Coffee Farmers Cooperative Union (SCFCU), which acts as a central milling, marketing, and exporting agent for its constituents. Homacho Waeno has 4 washing stations that process cherries from the member families, each of whom own an average of 1 hectare of planted coffee trees. While some of the coffee varieties are unclassified landrace types, many farmers are now planting varieties that have been proven to produce good yields and excellent quality in order to stabilize their incomes. Many of these come from the work of the Jimma Agricultural Research Center, which has undertaken decades of research in cataloging and mapping the rich genetic diversity of Ethiopian coffee.
-Josh Hockin Director of Coffee
Want to learn more about our new bag and flavour profile categories? Click here!
WHOLE BEAN COFFEE. ROASTED. CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.