Skip to content
Free Shipping in Canada on Orders Over $40 | USA C$42 (~USD$33) | Free Local Edmonton Delivery on Orders Over $35.
Free Shipping in Canada on Orders Over $40 | USA C$42 (~USD$33) | Free Local Edmonton Delivery on Orders Over $35.

Ethiopia - Belayneh Bariso Bombe Village | Natural

$21.00 CAD
Size

This natural processed coffee is fruity, lively and sweet with tasting notes that remind us of:

Blueberry | Apricot | Mandarin | Strawberry | Floral

Origin: Bombe Village, Bensa District, Sidama region, Ethiopia
Farm: Belayneh Bariso Farm
Producer: Belayneh Bariso
Harvest: Late 2021-Early 2022
Variety: 74158 & 74112
Elevation: 2225 MASL
Process: Natural - Traditional dry for 15-21 days.  - LOT 14

340g or 1KG bag

Great for both filter and exciting espresso

More about this coffee: 

This coffee was produced by Belayneh Bariso as part of the producing group started by t and Aklilu Admassu. They focused on quality and advancing coffee processing method and traceability of single-producer Ethiopia coffee. This lot 14 coffee was separated out and was not sold to the washing station as community lot, instead it was sold as a single producer lot, with high traceability and fetch higher price for Belayneh.

The journey of this particular coffee as told by  Asnake "Red Cherries are harvested by hand-picking. This is very labor intensive, and around 50 seasonal and daily laborers are employed for selective harvesting, transporting, sorting and drying. Over the harvest season, pickers return to the same tree multiple times as coffee cherry doesn’t ripen all at the same time. Carefully harvested cherries are then are loaded into bags or baskets and taken to the drying location and spread out in thin layers to dry in the sun. Only special raised drying beds or tables, which are made out of wood posts, are used and covered in bamboo mat.

In order to ensure even drying and to avoid mold, fermentation or rotting, the cherries are turned 6 times per day. It could take 15 – 21 days for specific lots to reach optimum moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and cracking sample dried cherries between the teeth. When the drying is complete, the dried cherries are loaded into poly bags and stored in temporary warehouse. From there, it will then ultimately transported to the dry mill and warehouse located at Daye town. At that point, the dried cherry is removed and a phase of pre-cleaning is done by hand before the coffee is loaded into bags for transportation to Addis Ababa for further export preparation at the final dry mill."