Biftu Gudina

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Biftu Gudina is a new cooperative established in 2012. They now have two washing stations under the Cooperative. That way they can access to more cherries from farmers in their local surroundings. They are located in an area starting to get known for very flavor intense and spicy coffees with unique attributes. The management is strong and they succeeded in quality production from year one. A lot of the coffee is grown around and above 2000 meters above sea level. They have wastewater treatment based on the Vetiver grass system, naturally filtrating the water from the production before it goes into the pits and finally to the ground. The average farm size per small holder is 0,5 hectares.

This coffee is a result of a sustainable Technoserve project in the west based on transparency and increased quality production. Technoserve is an NGO supporting the farmers in setting up washing stations and new cooperative structures. This project has revealed a new great range of coffee flavors not found elsewhere. Technoserve’s coffee initiative is a project measuring their success in the value and quality of the coffees produced and the farmers increased incomes from their sales. All cooperative members qualify for a second payment. This has so far contributed to a significant boost in payment for the local coffee farmers

Bright, round, berries, candied sweetness, lingering finish
 
 
 
 
 
 

LOCATION

1950 – 2150 masl
Agaro, Jimma Zone, Oromia Region, Ethiopia

HARVEST

December 2016 – January 2017

LOT

#16

CULTIVARS

Variety 1274, improved varietals and native coffee of forest origin

COOPERATIVE UNION

Oromia Coffee Farmers Cooperative Union

COOPERATIVE

Biftu Gudina

FARMERS

About 700 smallholders near Agaro and surrounding areas.

 

PICKING

Cherries are hand sorted for unripe and overripe by the farmers and their family before they go in to production

PULP PROCESSING

A Penagos pulping machine removes the skin and pulp, and finally the mucilage through the demucilager part. With this machine, they fully remove the mucilage without the need of fermentation

SOAKING

After the coffees are washed and graded by density in washing channels, and are then soaked under clean water for about 3 to 10 hours

DRYING

The coffee is pre-dried and sorted for 6 hours in the shade, then sun dried for about 10 days on African drying beds. The drying is managed using some shade nets and plastic during midday and at night