Ethiopia-Wassa(Natural)

Ethiopia Wassa

Region: Bura Wereda, Sidama 

Altitude: 1990 – 2190 masl

Coffee varieties: Heirloom varieties

Process: Natural 

Drying: Dried over 12 – 13 days

Cupping notes: Strawberry Sarsaparilla, Juneberry 

Cupping score: 87.5

Established in 2021 by owner and producer Assefa Dukamo Korma, Wasa Station is a prominent coffee processing hub nestled in the high-altitude terrain of Bura Wereda, within Ethiopia’s celebrated Sidama region.

The station derives its unique character from its geographic positioning and deep cultural roots. Perched at an elite elevation of 2,100 to 2,300 meters above sea level, it is named after the neighboring kebele, Keramo. In the local Sidamic language, “Keramo” holds a dual meaning that perfectly encapsulates the station’s geography: it refers to a place situated at the foot of a mountain, while also translating to the act of climbing a mountain.

Sourcing & Community Collaboration

Wasa Station operates as a vital community anchor, working in close collaboration with 240 local farmers and coffee suppliers. The station preserves the distinct regional terroir by sourcing its cherries from three primary surrounding areas known for producing exceptional micro-lots.

To maintain strict quality control over its high-altitude harvests, the station features robust processing infrastructure designed for meticulous lot management with 18 Washing Tanks & 140 Drying Beds.

Wasa Station utilizes a precise Natural Processing method. Once harvested, the cherries are carefully spread across the drying beds, ensuring they are kept at an optimal thickness to prevent over-fermentation. Under constant monitoring, the cherries undergo a slow, uniform drying cycle that takes between 16 to 20 days to reach perfect moisture levels.