Advent Calendar Day 16 - Ethiopia Sidama Bokaso
COFFEE: Ethiopia Sidama Bokaso
NOTES: Raisins, Black Tea, Plum
ROAST: Medium
The Sidama zone is one of Ethiopia's most productive, supplying over 40% of the entire country's washed coffee to its central market. The Wonsho "woreda", or district, where the Bokaso cooperative is located, is in central Sidama, east of the city of Yirga Alem. Bokaso has been in existence since 1976.
Farmer members at Bokaso are very small: the coop’s more than 1,500 members grow coffee on a combined 1,015 hectares of land, about 0.75 hectares apiece. Cherry is delivered daily to Bokaso where it is sorted, depulped, and fermented for 48 hours in water, which is traditionally replenished multiple times during the fermentation period to ensure clean, white, and contaminant-free parchment. Once fermentation is complete the coffee is moved immediately to raised screen tables for sundrying, where it is rotated constantly for 10-15 days to ensure gradual, even drying.
Expect a cup that has a light body with light acidity with fruity notes and honey sweetness.
- Country: Ethiopia
- Region: Wonsho District, Sidama Zone
- Producers: Several smallholders from the region
- Altitude: 2,000 masl
- Varietals: Heirloom
- Process: Fully washed