Ethiopian Boje

Camel Step

Ethiopian Boje - Shot
  • 5.000 KD

This coffee is dried on raised tables under total shade. They have invested in a huge solid tent to dry their coffees more gentle without any exposure to direct sunlight. The producer is doing some selected quality lots like this as they believe it increases the quality and flavor intensity. It can take up to 30 days to dry the coffee like this, and they taste great. But it's not only the drying, but they also do a very selective cherry selection and processing for these coffees to begin with.

Boji is a very interesting site and also one of our primary washing stations. We love the flavor profiles from this site and it is one out of 5 washing stations where the owner, Israel Degfa is doing sustainability programs and invest more in quality. They have registered farmer groups and are in the process of certification for rainforest alliance. This coffee is from a Privately owned communal wet mill in Kochere, called Boji, after the kebele where it is, collecting cherries from various smallholders. Boji, also spelled Bojei, is a Gedefa word meaning "cold weather". Kebele is Beji, a specific area is Bonde. The washing station is owned by Israel Degfa. he uses river water for the washing. Israel Degfa is a young businessman in Ethiopia with a sure and steady focus.

He owns thirteen washing stations and a farm, across the South and South West of Ethiopia. In previous years the production at these washing stations has been focused on volume but over the last years, Israel has shifted his focus and is working on the quality of processing across his washing stations as a priority. It was this shift in focus that caused Israel to look for different ways to market his coffees, ways that would facilitate and value his new emphasis on quality

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