This coffee comes from the Boji washing station in the growing region of Kochere. Kochere is south of the Ethiopian capital of Addis Ababa, and is close to the famous coffee-producing town of Yirgacheffe. This coffee presents a much milder cup than the typical bright, fruity flavor profile many Ethiopian coffees are known for. It features notes of toasted sugar, dried fruit, and chocolate; with a creamy vanilla finish.
This coffee is naturally processed, also known as dry processed. The processing method of coffee refers to how the coffee cherry is removed from the coffee seed after it is harvested from the tree. In the natural process, the coffee cherries are sorted to remove any defects. At the Boji washing station, this sorting is done by floating the cherries in water, allowing the producers to remove any underripe, overripe, or damaged cherries, which float to the surface. The cherries are then washed clean.
In the natural process, the coffee cherry is left on the coffee seed during the drying process, and is processed away through microbial and solar action. The coffee cherries are laid out on patios, or sometimes raised beds, for several weeks to allow these processes to occur. Because the coffee cherry is left on the seed, rather than being removed after harvest, these coffees typically absorb a portion of the fruit compounds from the coffee cherry, and often showcase vibrant blueberry flavor with a slightly heavier body.
- Region: Kochere
- Process: Natural
- Elevation: 1790 - 1900 meters
- Variety: Indigenous Heirloom Varieties