We are enormously pleased to kick off our CreateGoodCoffee initiative through our 2018 selection from Ethiopia! Through the sale of these washed and natural coffees from the Boji washing station in Kochere, as well as the Adado and Wolichu Wachu coffees, we contribute part of our profit to the Girls Gotta Run Foundation (GGRF) in Ethiopia. GGRF is a non-profit organization that wants to offer a safe space and social alternatives for girls through the national sport: running.
From the proceeds of selling our 2018 microlot selection out of Ethiopia, we donate 5cts/kg directly to Girls Gotta Run. For more information about this particular project, head to this blog post
Boji washing station
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. This washed Boji shares the fruity and berry attributes from its natural counterpart, but with greater clarity and florals.
Washed processing at Boji follows the traditional Ethiopian methods. An initial cherry screening through flotation and a visual check holds back unwanted cherries. The depulper tears off the cherry skin and some mucilage. Next, the coffee ferments under water for 36 to 72 hours. In this period, the water is changed 3 times.
Once the mucilage has broken down sufficiently, the coffee is released into the washing channel for cleaning. During this step, the station’s staff pushes the coffee through channels. This separates the coffee in parchment quality grades according to its density. Remaining floaters are easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours.
Finally, the wet parchment is carried out to the drying field. During the first day of drying, the parchment rests on the pre-drying tables to let the excess water run off. Here, it is easier to detect and remove defects when the coffee is still wet. After one day, the drying field staff transfers the wet parchment to other tables where it will dry for up to 12 days. During this period, they regularly turn the parchment to ensure even drying and to avoid defects. Once dried, the coffees rest in a warehouse until the cooperative finds a buyer.
For more info about coffee in Ethiopia, visit our Ethiopia origin page.