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ETHIOPIA KOCHERE BOJI – FILTER

ETHIOPIA KOCHERE BOJI – FILTER

Sensory profile: aromatic and longlasting
Aroma: cherry, bergamot, winy
Taste & Body: Juicy acidity with a super sweetness, very low bitterness. The body is medium and velvety
Note: Lime, dark cherry, blueberry, cocoa nibs

Choose an option
125g
250g
SKU: ETI-KO-F Category: GCB Store:
000

Additional information

Weight N/A
Origine

ETHIOPIA

Area

KOCHERE

Cooperative/Farm

BOJI

Microlot

GRADE 1

Altitude

2100-2300MT

Variety

AUTOCTONE ETHIOPI

Process

NATURAL

Boji 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. We loved this natural coffee for its brightness; surprisingly enough for a natural coffee! Red berries and a sparkling acidity shine right through that layer of syrupy sweetness that characterize a natural coffee.
Natural processing at the Boji station follows traditional Ethiopian methods. An initial cherry screening through flotation and a visual check holds back unwanted cherries. Boji is equipped with sorting tables and floating tanks to monitor the cherry quality at intake. The collection agent oversees the quality of the cherries before processing. For the natural coffees, they dump the cherries in a flotation tank first to clean off any dirt. Only the cherries that sink are accepted for the high qualities. Floaters are kept aside for separate processing for lower grades.
After cleaning, the workers carry the cherries straight to the drying field. They spread the cherries in a single layer and stir them twice an hour. During this phase, it is easy to pick out any damaged cherries that made it through the initial selection. After a few days, they increase the thickness of the layer to slow down the drying a little. Total drying time can take up to three weeks under cloudy conditions, or two weeks with many sunny days.