"Upon grounding, fragrant notes of lemon zest, white peach, bergamot, and sweet florals emerge. The sip begins with lemon custard and a touch of citrus brightness, evolving into white peach Calpis and soft florals. Honey and coffee flower round out the finish, leaving a refined and silky impression."

Wate Washing Station was established in 2019 by the Charissa Family, who are also the proprietors of the renowned Kilenso Washing Station. Situated in the high-altitude region of West Guji, Wate quickly gained prominence for its exceptional quality and was recognized as a National Winner in the 2021 Ethiopian Cup of Excellence (CoE), placing 5th in the national rankings.

The coffee processed at Wate comes from carefully selected microlots grown in the Goro Dimtu area—a small town perched on a high ridge in West Guji. This region boasts elevations ranging from 2,200 to 2,400 masl, providing the ideal climate for slow cherry maturation and complex flavor development. The dominant varietal cultivated here is Kurume, known for its small, dense beans that deliver vibrant clarity and a pronounced aromatic profile.

Harvesting is meticulous: only ripe cherries are handpicked and sorted by color. Farmers receive premium payments for delivering fully ripe cherries, encouraging consistent quality. The cherries are then pulped using a specialized pulper designed to remove only the skin, preserving the high sugar content of the mucilage—a crucial factor for the Red Honey process.

This Red Honey process demands careful handling. The mucilage-laden parchment is dried under a canopy with controlled airflow, allowing a gradual and even drying process that avoids over-fermentation. After 4–5 days of controlled drying, the coffee is then sun-dried, bringing the total drying period to around 3 to 4 weeks. Once the optimal moisture level is reached, the parchment coffee is rested for two weeks before hulling and final sorting.

Variety : Kurume
Altitude : 2300 to 2400 masl
Process : Red Honey
Origin: Goro Dimtu, West Guji