Ethiopia - Qore Biloya | Washed
This washed processed coffee is light and bright with tasting notes that remind us of:
Watermelon | Meyer Lemon | Peach | Orange | Honey
Origin: Gedeo, Kochere, Ethiopia
Farm/Washing station: Qore Biloya
Owner: Seid Omer
Harvest: Early 2021
Variety: Local varieties(Kurume, Dega, Wolisho)
Elevation: 1700 MASL
Fermentation: 21 days on raised beds.
340g,1KG, 2.5KG bag
Great for both filter and exciting espresso
More about this coffee:
Approximately 340 smallholder farmers from the area around Qore Biloya bring their cherries to the washing station, where coffees are accepted or rejected based on quality and then sorted by hand before pulping. Like in most of Ethiopia, growers in the Kochere district are smallholders, aka “garden farmers,” so called because most of them are producing coffee in the “garden” areas around their homes, and often harvesting cherries from coffee occurring naturally on the land where they live. Farm sizes tend to be between .5 to 2 hectares in size on average, though occasionally can reach upwards of 10 hectares. The average yearly yield in green coffee from the smaller farms is around 2 to 4 bags, and may be the family’s main cash crop.
A few miles south of Yirgacheffe lies the district of Kochere, and while the geography may be similar, it is an entity all its own. Built in 2003, the Qore Biloya washing station has been operating for many years, and in 2018 passed into new ownership. The station employs seasonal workers during coffee harvest to help sort and process the ripe cherries.The washingstation processes both washed and natural coffees, with around 140 raised, mesh-lined drying beds to receive the beans once they’ve been carefully sorted and processed. Qore Biloya station produces both washed coffees and naturals. Natural coffee beans spend an average of 21 days in the intense Ethiopian sun, turned daily by workers to facilitate even drying. Once optimal moisture level is reached and the beans are stabilized, these natural coffees are dry hulled to remove the dried coffee fruit. At thispoint, both washed and natural coffees in the parchment stage are bagged and transported to the company’s processing plant in the capital city of Addis Ababa. This huge facility is equipped with modern machines for processing—cleaning, polishing, screening, color sorting and more.