Harusuke (Washed) - Ethiopia

In southern Ethiopia, within the Gedeo zone, lies the village of Haru, where the waters of the Goto River nourish the coffee cultivation. Here, 2820 smallholder farmers cultivate coffee in their backyards and deliver their harvest to the Harusuke washing station. Owned by Abreham Mengiste, the Harusuke washing station was established in 2017.

Coffee grown in Ethiopia is naturally organic, as landrace varieties harmonise with the environment, providing organic fertiliser and natural pest control. Elevated acidity and dense complex fruits are well known attributes of this variety.

During harvest, only red cherries are hand-picked. The coffee is depulped within 8 - 12 hours of being harvested and is transferred to fermentation tanks. Where the the coffee is left to ferment for 48 to 72 hours. The coffee is then washed to remove the mucilage and placed in a drying tank for 12 hours before moving to African drying beds. The drying process takes 8 - 10 days, with hand-picking and rotation to ensure uniform drying. Once the coffee’s moisture content reaches 10 - 12%, it is moved to a warehouse. The cleaning process starts with pre-cleaning to remove foreign materials, followed by hulling and polishing to remove the parchment and silver skin. The coffee is then sorted by screen size and density, with defects separated using colour sorters before being bagged in Grainpro for export. Local coffees have received the 2018 African Fine Coffees Association’s Taste of Harvest award. 

• Region: Haru, Yirgacheffee
• Country: Ethiopia
• Elevation: 1,970 masl
• Variety: 74110, 74112, 74165
• Process: Washed