Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. According to the washing station manager, most of the coffee delivered to the station is Bourbon: While Typica and Bourbon are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world. Washed lots at this washing station are delivered ripe, depulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. Then they are washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds for 9–12 days. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.

FARM: Various smallholder farmers delivering to the Arsosala washing station
VARIETAL: Bourbon Typica

Arsosala

Our characterful speciality coffee is ethically sourced from sustainable, eco-conscious growers in Africa and Central/South America. Sales of our coffee help support the creative community through our Art + Industry Programme.

We love good coffee. Buying direct from farmers all around the world, our coffee is some of the finest and freshly roasted in the UK, produced from our micro-roastery in the Shropshire Hills. Our scope is simple. Source the best coffee from small holds around the world, sample and develop the roast in response to the unique flavours and aromas.

Arsosala

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Arsosala