Coffee Roasters: J-Z
E-M
N-Z
Clean, sweet notes of apricot, raspberry and fresh strawberry with a subtle cocoa aftertaste.
Sharo is a small washing station which specialises in high quality natural process coffees from the beginning of the season. The washing station is privately owned and located in Guji, close to the town of Bule Hora.
The washing station collects and buys cherries from various smallholders in the area, they continue to invest in the community and support the local school. Besides producing stand out coffees, the Sharo Washing Station is Rainforest Alliance certified. The farmers delivering cherries are registered and entitled to second payments and premiums. The washing station offers farmers training on composting, pruning and mulching to help increase both quality and yield. This is our third year working with Israel Degfa. Israel’s washing stations are great simply due to their cold location and high altitude. This means maturation, fermentation and drying all proceed slowly. He is respected here and is building on this potential quality by investing in better systems and protocols.
Clean, sweet notes of apricot, raspberry and fresh strawberry with a subtle cocoa aftertaste.
Sharo is a small washing station which specialises in high quality natural process coffees from the beginning of the season. The washing station is privately owned and located in Guji, close to the town of Bule Hora.
The washing station collects and buys cherries from various smallholders in the area, they continue to invest in the community and support the local school. Besides producing stand out coffees, the Sharo Washing Station is Rainforest Alliance certified. The farmers delivering cherries are registered and entitled to second payments and premiums. The washing station offers farmers training on composting, pruning and mulching to help increase both quality and yield. This is our third year working with Israel Degfa. Israel’s washing stations are great simply due to their cold location and high altitude. This means maturation, fermentation and drying all proceed slowly. He is respected here and is building on this potential quality by investing in better systems and protocols.
