This exceptional lot was processed, dry milled and exported by our good friends at Testi Coffee, a family-run business owned and managed by the Yonis family, who are making a name for themselves on the Ethiopian Specialty Coffee scene. Testi’s West Arsi Bulga Washing Station in its current iteration was established by Faysel two years ago in 2018. Sitting at around 1,900 to 2,050 metres above sea level, this is Testi’s second washing station in the region; used to produce both amazing natural and washed lots.
For this washing station, smallholder farmers deliver to one of the three collection points near to their homes. To be accepted, the delivered cherry must be selectively hand-harvested, with few to any underripe or damaged cherries. Once sorted and delivered to the collection point, cherry is then delivered to the washing station, where it is processed. Natural lots, such as this one, are floated first in cool clean water to remove any low-density floaters. Next, the coffee cherry is moved to the raised drying beds, where it will be regularly sorted, raked and covered during the hottest part of the day. This process will continue for around 15-18 days, depending on the weather. Once dried, the coffee is milled and rested, ready for export.