Haru Wachu is a small village in the Uraga district of the Guji Zone. While Guji has become a well known name, the specific places within it are only now gaining the attention they deserve. Uraga sits at high elevation, often above two thousand three hundred meters, and produces some of the most expressive coffees in the region. While the broader world associates Guji with bright berry tones, coffees from Uraga and especially from Haru Wachu lean into a different set of flavors. They carry complex stone fruit, juicy tropical melon, classic berry notes, and a gentle honeysuckle lift that feels unmistakably tied to this place.
Farms in Uraga, like much of Ethiopia, are small and often resemble gardens more than farms in the industrial sense. Historically these small yields have been bulk blended for export. That system hides the nuance that makes each farm unique. Ture Waji has committed himself to changing that reality. In Haru Wachu he keeps lots separate so the clarity of the microclimate can shine. This year after cupping more than thirty Ethiopian coffees the Haru Wachu stood out immediately. The flavors were memorable. The story was clear. The identity was intact.
This coffee is the direct result of Ture’s collaboration with a small group of farmers from the Haru Wachu village. The cherries are processed using a traditional sun dried natural method. They dry slowly on raised beds for nearly a month until they reach the ideal moisture level. Ture’s insistence on ripe fruit and his careful approach to drying and sorting creates a natural processed coffee that holds onto the pure and transparent flavor of this place. It is a clear and beautiful expression of the land and the people who cultivate it.
