Region:Yirgacheffe, Oromia
Producer:Borboya Station
Number of Farmers:670
Altitude:5,900 – 6,400 feet
Varietals:Ethiopian heirloom landraces
Harvest:December 2014
Production Method:Traditional washed, 36 hour fermentation
Small farmers whose plots average a little less than two acres bring their coffee cherries to the Borboya washing station. Here the ripe-only hand-picked coffee fruit is skin-stripped and the remaining fruit-coated beans allowed to ferment in water for 36 to 48 hours, depending on the weather. When the fruit coating is ready to come off, the beans are thoroughly washed in concrete channels with wooden rakes. They are then sorted and dried on raised racks for about 10 days.

There is no single variety in the Yirgacheffe coffee area; instead ancient varieties that have been selected locally by choice and happenstance have been blended to produce a unique expression of terroir. The quality of coffees coming from Borboya over the last two years (2013 and 2014) have been exceptional.


12 ounce