Boji Kochere — Ethiopia (washed)

Tasting notes

Black tea   — Apple — Cherry

Boji is a washing station located in the Kochere woreda of the SNNPR region. It servwes around 500 smallholder producers. Kochere is a coffee-growing area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world.

Washed processing at the station follows the traditional Ethiopian methods. After an initial screening where cherry is floated and visually checked underripes, overripes and damaged cherry, cherry is pulped and fermented.  Coffee ferments in water for 36 to 72 hours. During fermentation, water is changed 3 times. 

After fermentation, parchment is sent through a grading channel that washes parchment, removes any remaining mucilage and separates parchment by density. Once clean, the highest parchment grade is soaked for an additional 8 to 12 hours.  

The wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying. Once dried, the coffees rest in a cooperative warehouse.