Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour. Cut-off for all orders is at 9am on Tuesday mornings. Orders completed after this time will be shipped the following week.
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
- HARVEST: 2019
- PRODUCER: Bokasso Cooperative
- REGION: Sidama
- ORIGIN: Ethiopia
- ALTITUDE: 2,000m
- VARIETIES: Heirloom cultivars
- PROCESS: Fully washed
- FLAVOURS: Peach, apricot, green tea
This coffee is from Sidama Coffee Farmers Cooperative Union (SCFCU). The cooperative supports more than 50 washing stations with technical support and finance. Bokasso is one them,and among our favorite cooperative washing stations in Ethiopia. It is located in the Wonsho woreda, close to Yirgalem town in Sidama. Bokasso have two production washing stations under the same management. The first was established in 1976, and the second more recently. Coffees from both sites are marketed as Bokasso and sold through the Sidama Cooperative Union who are also responsible for the dry milling, grading, bagging and export. They have a newly built warehouse and dry mill in the outskirts of Addis to better control their supply chain and qualities.
The wet mill receives daily deliveries of cherries from approximately 2000 smallholder farmers in the area. Farms here are less than 1ha in size. Most coffees are organic by default. Organic compost is common, pruning less common. A typical farmer will have fewer than 1500 trees per hectare, and one tree produces cherries equal to 100 - 200 grams of green coffee.
A mix of local varieties included a local cultivar called Sedancho. These varieties are mixed with native coffee of forest origin transferred to family smallholder plots. These varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varieties based on the old strains.
Coffee cherries are harvested by family members, then hand-sorted to remove unripes and overripe cherries before they are delivered to the washing station for processing. Israel generally pays a higher price for good quality cherries, normally 2-4 Birr/kg on top of the general cherry prices.
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
The parchment is fermented in water for 36-72 hours. Fermentation is slower at higher altitudes as temperatures are generally lower.
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Parchment is dried on raised beds in the sun for 12 - 15 days. The time depends on the thickness of the layers and temperatures. For the premium grades they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.