GCB Score: 86.75 points out of 100
Sensory profile: Aromatic and balanced explosion
Aroma: Clementine, blood orange, bergamot
Taste & Body: Juicy and clean, medium body
Note: Peach, floral, spice
|Cooperative / Farm
Boji is a washing station located in the Kochere woreda of the SNNPR region, serving around 500 small producers. In this area, the average farm size is 0.5 hectares. The production of Specialty Coffee from the washing station is not high (4 containers) but the sensory profile is exceptional. This cafe is called Wibeti which means "beautiful". Boji, also spelled Bojei, is a Gedefa word meaning "cold".
After manual harvesting (3 manual steps on the plant) the coffees are dedusted. They undergo fermentation between 48 and 72 hours depending on the coffee.
They usually de-pulp in the late afternoon, so the coffees can rest in the fermentation tank at night without sunlight. After fermentation, the coffees are washed and immediately placed on the raised beds, where they will be constantly turned and selected, removing the defective grains. It takes about 18 days to dry. to finish the drying process, the coffees are then stored in parchment in the on-site warehouse and peeled in Addis Ababa.