Ethiopia Mulish Washing Station: Sample Coffee Roasters

Ethiopia
Mulish Washing Station

This is the first coffee lot we’ve ever bought from Trabocca, a coffee importer we respect for their sourcing and transparency practices. In this lot we taste orange blossom, grapefruit and red berry.

Body Acidity

Roasted omni for filter and espresso

For a long time, coffee from this region was grouped under the banner of Sidamo coffee, but since 2002 it was recognized as unique and given its own name. That does not mean the region was a coffee producing powerhouse in 2014 when Faysel, the founder of Testi Coffee, first visited the area. He was looking for a place to start a washing station. At the time, there were a few coffee farmers in the area, but not too many. Undeterred, and quite sure that this lush, fertile area would soon be producing much more coffee, Faysel and the Testi Coffee team set about establishing their first washing station – Mulish.

The rest, as they say, is history. The Mulish washing station – 40 km away from Shakiso town – is now well established as one of the best in the Guji zone. Set on a slope leading down to the Mormora river, the washing station sits on four hectares of land. It is fully equipped for the coffee washing process. After it started operations, the number of coffee farmers in the area has grown, as have the number of those working with the washing station. In fact, Testi even had to expand operations in 2016 and open a sister washing station (Bishan Dimo) to serve farmers in the same area.

Now, in 2022, over one thousand farmers bring their cherries to the Mulish and Bishan Dimo washing stations.

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Trabocca and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Faisal Abdush
Farm/Coop: Mulish Washing Station
Country: Ethiopia
Region: Guji
Altitude: 1800 - 1950m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Harvested: November 2023
Body
Acidity
Tasting notes: Orange blossom, grapefruit, red berry
Roast style: Omni

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.