Natural Heirloom Wasa Station, Ethiopia Assefa and his son Kenean have spent years growing coffee in Sidama while building Wasa Station around the farmers who grow alongside them. Local farmers cultivate coffee using traditional methods, while the Wasa washing station brings processing closer to their farms, distributes free seedlings, and invests in education through a coffee processing school. When we visited, it was clear that the next generation is not simply continuing the work. They are finding ways to push it forward. This year, we get to explore one piece of that work ourselves. The same coffee was processed two ways at Wasa, giving us this natural lot and its counterpart, Wasa Honey. Taste them together and the difference between natural and honey processing becomes something you can experience in the cup. Tasting Notes: Raspberry Lemonade, Honey, Floral Aromatics Brewing Tips: Coming Soon
