ETHIOPIE Wachile Garse NATURE

An exceptional natural Yirgacheffe — indulgent and floral, grown above 2,000 metres

Farm / Project : Wachile Garse Station – DWD (Dukale Wakayo Dakola)

Region : Yirgacheffe, Gedeo Zone

Altitude : 2,060 m

Species : Arabica

Variety : Heirloom

Harvest : November – January

Harvest method : Hand-picked – 110 farmers Process : Natural

Drying : Raised drying beds – 21 days

SCA Score : 86.5 · Q1

Tasting notes : Strawberry, apricot, chamomile, almond, coconut, caramel

About this coffee

Ethiopia is the birthplace of coffee, and Yirgacheffe is one of its most celebrated terroirs. The appellation covers a small area within the Gedeo zone, known for its limited production volumes and consistently exceptional cup quality. At 2,060 metres above sea level, the Garse station was built in 2011 by the DWD family business to unlock the full potential of coffees grown in the surrounding villages of Garse, Dobe Toga and Wachile.

Behind this lot are 110 farmers — families who have cultivated coffee for generations, passing down agricultural knowledge with a precision and dedication to their land that expresses itself directly in the cup. DWD works alongside them year after year, supporting continuous quality improvements. The family business itself carries a remarkable story: founded by Ato Dukale, a celebrated volleyball player turned coffee collector, it now operates 16 collection centres across Sidama and Yirgacheffe, led by his sons Assafa, Shahsamo and Yamrot.

This natural lot is dried in the shade over three weeks on raised beds, turned regularly to ensure even drying throughout. In the cup, strawberry and apricot deliver bright, generous fruitiness; chamomile brings the delicate floral signature that defines Yirgacheffe at its best; almond and coconut lend a soft, rounded finish; caramel ties it all together with quiet elegance. Roasted Omni, this coffee shines equally as a filter or an espresso.