Wasa
Background
Wasa Station, established in 2021, is located at an altitude of 2100–2300 meters in Bura Wereda and is named after the nearby kebele Keramo. The name "Keramo" carries two meanings in the Sidamic language: one refers to a place situated under or around a mountain, and the other means climbing a mountain, symbolizing the area's highland terrain. The station sources its coffee from the surrounding areas of Keramo, Hamasho, and Bombe Chilaka, and works in collaboration with 240 local coffee suppliers and farmers.
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Elevation - 2100 – 2300 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Bura
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Processing Method: Honey Process, natural Process, Natural Anaerobic
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Station Owner/Producer: Assefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 140
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Number of Washing Tanks: 18
Processing Method
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Natural Coffee - Cherries are dried on beds without excessive thickness.
- Drying takes 16–20 days.
- Moisture content is monitored (target: 10–10.5%), then stored in the warehouse.
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Honey Process -Cherries are pulped and dried using specific timed sessions.
- Drying takes 12–13 days.
- Moisture checked before storing in the warehouse.
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Natural Anaerobic - Cherries are fermented in barrels for 72 hours.
- Dried on raised beds for 16–18 days.
- Moisture content is checked and coffee is stored in the warehouse.
