[{"id":124115877988,"handle":"all-coffees","title":"All Coffees","updated_at":"2020-10-21T18:47:40+01:00","body_html":"","published_at":"2019-05-20T16:09:52+01:00","sort_order":"manual","template_suffix":"grid","published_scope":"web"},{"id":123784724580,"handle":"ethiopia-focus","title":"Ethiopia Focus","updated_at":"2020-10-19T14:41:40+01:00","body_html":"\u003cp\u003eHere at HHCo we work with a number of different origins - namely focused on East Africa and Central to South America.\u003c\/p\u003e\n\u003cp\u003eWe have keen experience with roasting speciality single estate coffees and each year, a different origin shines through with incredible crops and processes. This year we are celebrating Ethiopia with a selection a truly amazing coffees from farmers who are driven towards quality and experimentation. \u003c\/p\u003e","published_at":"2019-05-14T19:40:01+01:00","sort_order":"best-selling","template_suffix":"","published_scope":"web","image":{"created_at":"2019-05-20T16:21:56+01:00","alt":null,"width":1732,"height":1732,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/6633\/7380\/collections\/Untitled-28.jpg?v=1558365716"}},{"id":111134638180,"handle":"single-origins","title":"Single Origins","updated_at":"2020-10-21T18:47:40+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur single origin coffees can be directly traced to source and many of our coffees are from unique estates. \u003c\/span\u003e","published_at":"2019-02-05T13:17:25+00:00","sort_order":"manual","template_suffix":"grid","published_scope":"web","image":{"created_at":"2019-02-05T13:19:21+00:00","alt":null,"width":4000,"height":3000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/6633\/7380\/collections\/DSC01300.jpg?v=1549372762"}}]
FARM: Various smallholder farmers delivering to the Arsosala washing station REGION: Arsosala, Guji ALTITUDE: 1800 MASL VARIETAL: Bourbon Typica PROCESS: Washed FLAVOUR NOTES: lemon juice, floral flavors of jasmine and bergamot
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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.
