Last updated: 2026-09-16T16:43:25.026Z

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/bailies-coffee-roasters/ethiopia-wasa-natural-microlot/reviews)

A partir de US$ 21,68/250g

**Processo:** [Natural](https://www.coffeelist.co/pt/insights/processing-method/natural)

**Região:** [Sidama, Etiópia 🇪🇹](https://www.coffeelist.co/pt/insights/region/8cbdae66-defd-4c44-b21b-a55ad7722901)

**Variedade:** [Ethiopian heirloom](https://www.coffeelist.co/pt/insights/variety/ethiopian-heirloom)

**Altitude:** 1920-2330 m acima do nível do mar

## O que a marca diz

> This Microlot comes from the Wasa washing station operated by Daye Bensa Coffee Company located in the Bursa Wereda (local administrative district) in the Sidama region of Ethiopia. Before coffee became the defining crop of this region, it was known for Wasa. In Sidama culture, Wasa is a traditional communal dish, shared among family and friends and valued for one simple quality: it leaves you satisfied. Served as a gesture of appreciation after a long day's work, Wasa nourishes and sustains. Today, that same sense of fulfilment lives on in the coffees processed at Wasa. Located in Bursa, Bensa at elevations of 2,100 to 2,300 metres, the Wasa station works with smallholder farming communities where coffee grows alongside false banana, food crops and livestock. These generations of farming knowledge, combined with careful processing and selection, create coffees that are distinctive, expressive and deeply rooted in their origin. Every lot is processed with a focus on preserving traceability, clarity and character, allowing the unique qualities of the region to shine through in the cup. Wasa's High Selection coffees are sourced from carefully chosen high-altitude farms across the Bensa and Bursa regions. Only the highest-quality cherries are selected, with meticulous attention paid to sorting, cleanliness and processing. The result is a coffee that showcases the best of Sidama: vibrant acidity, layered complexity and a satisfying, mouth-filling body. Process During the natural processing of these lots, the fresh red cherries are pulped to remove the outer skin. Some mucilage is retained to develop sweetness and complexity. Carefully timed drying sessions help balance the overall flavour and moisture. Drying the coffee takes approximately 12–13 days depending on weather conditions. - Region: Sidama - Variety: Heirloom - Process: Natural - Altitude: 1920-2330masl - Tasting: Strawberry, Dried Mango & Hibiscus - Aroma: Fig Jam - Body: Medium - Acidity: Medium/Full Although we recommend purchasing coffees as wholebean for freshness, you can also purchase this Microlot to be ground for your preferred brew method. BEST SERVED

Original em inglês.

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# Ethiopia Wasa Natural Microlot

[Ver no site do torrefator](https://www.bailiescoffee.com/products/ethiopia-wasa-natural)

250g

US$ 21,68

(US$ 39,34/lbs)

1kg

US$ 85,40

(US$ 38,74/lbs)

## Perfil

### Características de sabor

**Corpo:** 40/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 65/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 63/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 40/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Hibisco

Morango

Manga seca

Doce de figo

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