Once upon a time in the magical land of Yirgacheffe, there was a washing station called Konga Wete Webanchi, owned by the incredible Primrose coffee exporters. Meseret and Abraham, the dynamic duo behind Primrose, had a mission to find the perfect spot for their new washing station. And guess what? They found it! This spot had something special - electricity! A rare gem in rural Ethiopia.

Having access to electricity was like having a superpower for the station. It meant that even after the sun set, the magic of coffee processing could continue. You see, other washing stations would struggle with this task, but not Konga Wete Webanchi! They could process coffee day and night, thanks to the power of electricity.

Now, let’s talk about the coffee itself. This special lot of coffee grows in the backyards of small-holder farmers, affectionately known as ‘garden coffee’. From October to January, the cherries are carefully harvested and brought to the washing station. It’s here that the small-holder lots combine their powers.

But wait, there’s more! The coffee beans go through a magical hand-sorting process. Under- and over-ripe cherries are banished, leaving only the finest cherries between 18-22ºBrix. These chosen cherries are then sunbathed on raised beds, absorbing all the sweetness and fruitiness from the cherry pulp and skin. It’s like a tanning session for coffee beans!

During their sunbathing time, these cherries are treated like royalty. They are turned regularly to ensure even drying and maintain their clarity. And on scorching hot days, they get a fancy plastic cover to control their drying rate. Talk about VIP treatment!

But the journey doesn’t end there. These cherished cherries stay on their raised beds, getting turned like clockwork for 18-30 days. They patiently wait until their moisture reaches the perfect level of 10-12%. It’s like they’re going through a spa treatment to achieve ultimate coffee perfection.

Once they reach their desired moisture level, these beans are stored in their dried cherry pods. Why? To protect them and allow them to soak up all the sugary and fruity flavors from the cherry. It’s like they’re sipping on a fruity cocktail, getting ready for their grand exit - milling and export preparation.

And now, my friends, let’s talk about the enchanting taste of this coffee. Prepare your taste buds for a delightful adventure! Imagine sipping a cup of this magical brew and experiencing flavors of papaya, Earl Grey tea, and guava. It’s like taking a sip from a cup filled with pure joy and excitement!

So there you have it, the enchanting tale of Konga Wete Webanchi washing station and its journey to create this extraordinary coffee. Now go forth and enjoy a cup of this magical brew!