Background

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Osolo Washing Station is located in the highlands of the Greitu Korsa coffee sourcing area, at elevations ranging from 2,240 to 2,280 meters above sea level. The station takes its name from the Sidamic word “Osolo,” meaning laughter, reflecting the joyful spirit and vibrant community of the area. The station sources coffee from nearby communities including Wocho Sololo, Tabata, Mebocho, and Mender. The wider Wocho Sololo area is named after a man who lived there before the land was later settled by others, adding historical depth to the origin. Osolo Station works closely with approximately 150–200 local coffee suppliers and farming households, supporting careful cherry selection and quality-focused production.

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• Elevation: Around 2,240–2,280 masl

• Climate: Warm agricultural climate with surrounding vegetation

• Region: Greitu Korsa, Wocho Sololo

• Processing Method: Natural Coffee & Honey Coffee

• Station Owner / Producer: Assefa Korma 

• Number of Drying Beds: 102

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Processing Method​​

• Natural Process 

– High-quality cherries are carefully selected and processed separately
– Extra attention is given to sorting, cleanliness, and processing precision
– Extended care during drying helps enhance clarity, sweetness, and cup character

• Honey Process

-Fresh red cherries are pulped to remove the outer skin

– Some mucilage is retained to develop sweetness and complexity
– Carefully timed drying sessions help balance flavor and moisture
– Drying takes approximately 12–13 days depending on weather

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