WOSASA specialty coffee
RARO NENSEBO KEBELE, URAGA WOREDA, GUJI, ETHIOPIA
Cupping score 88.25
VARIETY: GIBIRINNA & SERTO
JASMINE FLORAL, DARK CHERRY, BLUEBERRY RHUBARB, MILK CHOCOLATE AND ROASTED ALMONDS, FRUITY AND BOOZY
The lot take the name of the village where the twenty five farmers that contributed to this lot live with their families, all of them are growing Gibirrina/Serto variety (74110 & 74112) those are local selected variety with high disease resistant qualities.
Farmers are growing their coffees under the shade of indigenous trees mainly rich loam soil, on average every producer own 3.5 ha of land around the Wosasa sub bekele.
All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji.
What's unique about how these drying stations are managed are the drying beds themselves: each day lot is tracked with a tag for each bed, listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day.