This Burtukaana Natural coffee is from a washing station owned by Israel Degfa, in the Sharo area of Guji. This is the first time we have bought a coffee from Sharo and we’re happy to say this one is great!
This is one of the many fantastic coffees we have found from Guji this season.
Origin: Sharo washing station
This coffee is from a Privately owned communal wet mill in Sidamo, collecting cherries from various smallholders. Some hundred smallholder farmers deliver tiny amounts of cherries daily to the wet miller. Sharo is an oromifa word meaning that the best place for coffee 😉
Sidamo is famous for its clean, floral, and citric washed coffees and “high quality” sundried with genuine and unique red berry flavors. The Sidama zone covers a large area with very different growing conditions. You can find highland areas of forest coffees in remote places as well as dense production in the well-known areas like Aleto, Wondo, Darra, and Dale. There are currently about 50 Cooperatives in Sidama with a total of 90,000 members. Natural sundried coffees are common, but the majority of the coffee is washed. There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. The variety is called Sidamo type. Organic fertilizer is common, pruning less common.
The farmers: On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 – 200 grams of green coffee.
Cultivars: A mix of local variety’s. In the area they have local cultivar called Sedancho. But it will be a mix of these as well as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.
Production process (washed): Pulper: Traditional Haghes disc pulper Fermentation: 24 – 36 hours wet. Washed and graded in channels: Yes Soaking: about 24 Hours in clean water. Drying time:10-12 days
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Drying: Skin drying the first hours unders shade. The parchments is dried in the sun for about 10-15 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
Soil: Volcanic deposits, rich in minerals and nitrogen.