Although this coffee is produced close to the Hunkute cooperative that we have been buying coffee from for a long time, it has a very different flavour profile. The coffee from the Boji washing station is very intense with loads of jammy apricot flavours and an interesting hoppy, floral and tropical fruit note like you might find in craft IPA beers.
Apricot, hops & red grapefruit
Several smallholders farmers
Boji, Kochere, Ethiopia
1900 – 2100 masl. Various trees are used to give shade for the coffee trees.
Cherries are hand picked by the smallholder farmers in the surrounding area of the wet mill. After harvest the coffee cherries are hand sorted to get rid of unripes and overripes before the cherries are delivered for processing. The coffee cherries are de-pulped and then the parchment coffee with its mucilage is fermented under water for about 48 hours. After fermentation, the coffee is washed and graded in washing channels before it gets soaked under clean water in tanks for another 24 hours. After soaking, the coffee is dried under full shade for up to 30 days on African drying beds where the parchment is constantly being revolved and sorted for defects.