Ethiopia: Boji, Yirgacheffe -Heirloom - Washed

Sale price Price €43,95 Regular price

 

In the cup: Complex, floral - a classic Yirgacheffe coffee with delicate notes of peach, citrus and berries.

Cupping Score: 87

Mouthfeel: Light to medium

Variety: Heirloom

Process: Fully Washed 

Washing StationBoji 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.

Farmers: The coffee itself is grown by a number of small farmers in the area surrounding the washing station. The bring the coffee they have harvested in tiny amounts to the washing station on a daily basis, where it is checked for quality and then graded and processed. 

Altitude: 2200 metres above sea level

Processing

Washed processing at Boji follows the traditional Ethiopian methods. An initial cherry screening through flotation and a visual check holds back unwanted cherries. The depulper tears off the cherry skin and some mucilage. Next, the coffee ferments under water for 36 to 72 hours. In this period, the water is changed 3 times.

Once the mucilage has broken down sufficiently, the coffee is released into the washing channel for cleaning. During this step, the station’s staff pushes the coffee through channels. This separates the coffee in parchment quality grades according to its density. Remaining floaters are easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours.

Drying

Finally, the wet parchment is carried out to the drying field. During the first day of drying, the parchment rests on the pre-drying tables to let the excess water run off. Here, it is easier to detect and remove defects when the coffee is still wet. After one day, the drying field staff transfers the wet parchment to other tables where it will dry for up to 12 days. During this period, they regularly turn the parchment to ensure even drying and to avoid defects. Once dried, the coffees rest in a warehouse until the cooperative finds a buyer.