Wasa Sidama

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 Here

The Wasa Sidama, sourced by Corvus Coffee Roasters, represents a classic expression of the Ethiopia · Sidama region. Produced by Assefa and Kenean, this lot utilizes Heirloom varietals, which are widely celebrated for their genetic diversity and complex cup profiles. Because this coffee undergoes a natural process, the fruit is dried while still intact with the seed, a technique that often imparts a distinct sweetness and body to the final brew.

In the cup, the roaster identifies notes of raspberry lemonade, honey, and floral aromatics. These descriptors highlight the vibrant acidity and delicate fragrance often associated with high-quality Ethiopian coffees. To better understand how these specific characteristics align with broader sensory categories, enthusiasts can consult the flavor wheel. This coffee serves as a compelling example of how traditional processing methods and regional terroir converge to create a nuanced, aromatic experience.