The Bulessa Washing Station is run by Tizita Bizuneh and managed by a team of 15 full time female
workers, with up to 100 additional seasonal workers during harvest season. The coffee itself is grown
between 1,650 – 1,850masl and is farmed by majority female smallholder farmers in the local area.
Tizita started this project with the goal of empowering women working in coffee from production to
management of the station, something that has already become a reality at Bulessa. As the project has
evolved, the scheme has developed and started providing educational and agricultural workshops for
children and women across the community. Furthermore, the contributing farmers are also registered and a part of the Kerchanshe support network set up by Israel Degfa. This network helps smallholders and their families with access to healthcare, education and agricultural support.

Processing.

In Ethiopia, the washing process is a common method used to produce high-quality coffees. After selectively picking ripe coffee cherries, they are pulped to remove the outer skin, and the beans with mucilage are then fermented. This fermentation process helps break down the remaining mucilage layer around the beans. Following fermentation, the beans are thoroughly washed to remove any remaining
mucilage, and they undergo a final cleaning process to ensure the removal of any impurities. The washed beans are then dried, often on raised beds or patios, until they reach the optimal moisture content.
The washing process in Ethiopia contributes to the production of coffees with bright acidity, clean profiles, and distinct flavours. While natural processing is also prevalent in Ethiopia, the washing method is favoured for producing coffees that highlight the unique characteristics of Ethiopian coffee varieties.

Varietal.

Sidamo, renowned for its coffee, cultivates diverse heirloom and indigenous varieties, making it challenging to pinpoint specific varietals. Traditional farming methods nurture age-old heirloom varieties,
resulting in exceptional coffee with diverse flavour profiles, including floral, fruity, and wine-like notes.
While it’s challenging to identify individual varietals due to the prevalence of heirlooms, Sidamo coffees
are celebrated for their exceptional quality and unique Ethiopian characteristics. The altitude, soil conditions, and traditional farming practices in Sidamo contribute to the outstanding cup profiles
that coffee enthusiasts appreciate in Ethiopian coffees.