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I koppen: Framfusigt, söt, och chokladaktigt med toner av stenfrukt och blommor med lite kola i eftersmaken.
Koppning: 88 poäng
Munkänsla: Rund, skiktad.
Botanisk variant: Heirloom
Process: Tvättat (fully washed)
Producent: Boji Washing Station
Växthöjd: 2100 - 2300 möh
Region: Kochere, Yirgacheffe
Background:
Boji is a washing station located in the Kochere woreda of the SNNPR region. It services around 500 smallholder producers. Kochere is a coffee growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world.
Harvesting and processing
Natural processing at the station follows the traditional Ethiopian methods. First, the cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing the cherry in clean water, workers transfer the cherry straight to the drying field.
They spread the cherries in a single layer. During the first few days, the cherry is carefully turned every 30 minutes to ensure evening drying. This is also when workers remove any damaged cherry. After a few days, the cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process.
Drying typically takes between 2 and 3 weeks.
Ethiopian coffee
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.