"Upon grinding, the aroma presents lemon peel, peach, bergamot, and sweet florals. On the palate, vivid lemon custard, pomelo tea, and peach candy lead, followed by bergamot, gardenia, and a subtle lychee note. The cup is sweet and intense, with a long floral finish."

Wate Washing Station was established in 2019 through a collaboration with the Chirissa family, whose coffee experience also includes the Kilenso station. Situated in Hambella, Guji, Wate receives cherries from surrounding smallholder farmers. The station brings these individual harvests into a central processing operation with facilities for washed, honey and natural preparations. Its development reflects a commitment to careful processing and the expression of Guji’s highland coffees.

The growing area reaches elevations above 2,200 metres, where cool conditions encourage gradual cherry maturation. Farmers around Wate typically harvest later than producers in lower areas, reflecting the slower development of fruit at these heights. Smallholder plots across the surrounding hills contribute to the station’s production. This mountainous environment provides the foundation for Wate’s distinctive regional identity.

This honey selection is identified as Kurume, an Ethiopian landrace name associated with locally cultivated Arabica coffee. Ethiopia’s coffee diversity includes both regional landraces and varieties developed through agricultural research. Kurume belongs to the local naming tradition rather than representing a single modern hybrid. Keeping the variety identified within a separate selection helps communicate the coffee’s agricultural background more precisely.

Ripe cherries are harvested and delivered to the station for sorting and processing. For honey preparation, the outer skin and pulp are removed while mucilage remains attached to the parchment. The coffee is then dried on raised beds with this fruit layer intact. Wate’s shaded drying structures help moderate exposure, while airflow and careful moisture management support gradual, even drying.

This selection carries National and Africa Taste of Harvest fifth-place recognition, highlighting the work of Wate’s contributing farmers and processing team. Organised by the African Fine Coffees Association, Taste of Harvest evaluates coffees through national competitions and a wider African regional competition. The programme provides a platform for recognising quality across African origins. For Wate, this recognition connects highland Kurume cultivation with the team’s attention to harvesting and honey preparation.

Variety : Kurume
Altitude : 2,250–2,400 masl
Process : Honey
Origin : Hambella, Guji