Field blend of varieties, washed process
Roasted for filter brewing
Baked peach, vanilla, and panela sugar
This coffee comes to us from the village of Kore, located in the Kochere area of Yirgacheffe, Ethiopia.
The fruit that comprises this selection was grown by smallholder farmers situated around the village of Kore, and it was processed at the privately-owned Boji coffee washing station.
Typically, farmers in this area cultivate coffee on small plots of land, where they also grow a variety of other crops. Throughout the season, they deliver and sell each day's ripe harvest to the washing station for processing
At the washing station, traditional Ethiopian methods are used for washed processing. Cherries are initially screened and pulped, then fermented in water for 36 to 72 hours, with water changes three times. After fermentation, parchment is graded, washed, and the highest quality is soaked for an additional 8 to 12 hours. The wet parchment is pre-dried for a day, then transferred to raised beds for up to 12 days of drying, with regular turning. Finally, the dried coffee is stored in a cooperative warehouse.
In the cup, we’re finding the soft and yielding sweetness of cooked stone fruits and mandarin, underpinned by vanilla and the warmth of panela sugar.
This is our first time buying from the Boji washing station, and have done so through import partners, Cafe Imports.