Hafursha (Sundried), Yirgachefe-Ethiopia

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This is the coffee that comes from the Moplaco washing station in Yirgachefe. Moplaco were pioneers of dried processed coffee in this region and over the past 16 years, they have perfected it. Following a strict procedure of selecting the coffee cherries are floated and washed in water before they move in raised drying beds. The ability to consistently produce such clean, sweet, and complex flavor profiles is a testament to the care and attention practiced at this station, and the other Moplaco facilities alike, which are characteristically immaculate.

Heleanna Georgalis of Moplaco is known for her relentless commitment to quality. Her farming and processing practices are the gold standards. When we met Heleanna, in 2013, during a panel about World Coffee Research's study and collection of Ethiopian Heirloom varieties, we were immediately drawn to her passionate personality and friendship began to grow from there.

Moplaco was founded in 1971 by Heleanna's father Yannis Georgalis, third-generation coffee professional who moved from Greece to Dire Dawa, Harrar, during WWII. Finding a new home in Ethiopia’s Orthodox community, Yiannis became the third generation in his family to work with coffee, embracing it with passion, talent, and dedication. After starting in coffee at age 12, Yiannis became a legendary player in Ethiopian coffee. When he passed away from a heart attack, he passed the Moplaco legacy on to Heleanna. She returned to Ethiopia to continue the legacy of coffee in her family, taking over the family land and continuing to grow and improve both the family business and Ethiopian coffee as a whole. Through years of hard work and meticulous focus, she produces some of the brightest, most complex coffees we’ve ever tasted, and we’re excited to be able to share them with you.


Flavor Descriptors: Cherry, Milk Chocolate, Cashew