Country: Ethiopia
Location: Kochere
Farm/Washing station: Boji
Variety: Heirloom

While Ethiopia is famous as coffee’s birthplace, today it remains a speciality coffee industry darling for its incredible variety of flavors.
Most producers are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

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

Natural processing at the Boji station follows traditional Ethiopian methods; they dump the cherries in a flotation tank first to clean off any dirt, only the cherries that sink are accepted for the high qualities.
After cleaning, the workers carry the cherries straight to the drying field. They spread the cherries in a single layer and stir them twice an hour.Total drying time can take up to three weeks under cloudy conditions, or two weeks with many sunny days.

At Pacamara Coffee Lab we love Natural Ethiopian coffees for their strong identities and striking cup profiles.
With red berries notes and a sparkling acidity shining right through that layer of syrupy sweetness this Boji Kochere is a fine example of Ethiopia‘s secular growing tradition and we are very excited to have it for the second year in a row!
perfect for: Adventurous



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