Super sweet and clean. Peach iced-tea and rose like florals.
Situated in the Kochere woreda of the Southern Nations, Nationalities and Peoples Region, the Boji washing station lies around 25km from the town of Yirgacheffe in the village of Ch'elelek'tu. Delivering to this station there are about 500 smallholders all farming on around 1 hectare of land each. This region is known for producing outstanding coffees and this Grade 2 washed coffee doesn't disappoint.
Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavour and character that exists amongst it's micro-regions: within the southwestern Gedeo Zone of Yirgacheffe, and within the region of Sidama, both areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.
Farmers deliver their freshly picked cherry to the washing station where it is sorted for under-ripe, ripe and over-ripe cherry before being depulped. After this the coffee is then fermented and left for between 8-12 hours in water for the mucilage to be broken down by bacteria to give the refined floral and intense flavours we associate with the area. After this the coffee is washed and then placed to dry on raised beds for 10 -14 days until 11% moisture is reached.
It is only recently that these washing stations have been able to sell their coffee directly, as prior to 2017 all coffees had to go through the Ethiopian Coffee Exchange (ECX), where they were graded and allocated to a region. This would prevent traceability back to the washing station/coops. Now the farmers are being rewarded for producing better quality and separating the lots as they are able to sell at higher prices, enabling these stations and producers to build relationships and work with the same buyers year-on-year.
A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.