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Bokasso Cooperative is getting famous for producing great organic lots, but it is good to note that they are in business for 40 years already. They are under the SCFCU, the cooperative union in charge of this cooperative along others in this region. They work hard to make to world better by relying on good practices, and a lot of cooperatives under them are certified USDA Organic, and some of them are also Fairtrade and UTZ certified. The union also works along the Rainforest Alliance to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior. The Bokasso Coop' counts more than two thousand of small farmers, each representing at most 2 bags of green coffee per member each year.

This Cooperative has been part of a project that worked to improve lot separation, and traceability sheets to track coffees from days of production all the way to the warehouse.

Juicy, sweet, dark forest berries, jammy


2000 masl.
Wonsho - Dalle, Sidamo, Ethiopia






USDA Organic, FLO Fairtrade


Improved varietals and native coffee of forest origin


Sidama Coffee Famers Cooperative Union


Bokasso Cooperative


About 2047 smallholders, each being organic by default.



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


The bokasso cooperative owns two washing stations, both with the same pulping machine : a traditional Haghes disc pulper. This machine only remove the skin and a small part of the pulp. This machine also does a first grading based on density.


The parchment is fermented under water for 24 to 48 hours, depending on the weather conditions. The main goal being to remove the mucilage and pulp, this goes until the beans are not slippy anymore.


The coffee is then washed and graded in washing channels. The batch moved from the fermentation tanks to those channels, then the beans are raked by few workers and split into different grades. 2 goals are fulfilled by doing so, the first is to remove all the mucilage now easily separated from the parchment, and the second is to make different lots with different values, the denser being almost always more expensive


A final soaking is done for 12 to 24 hours in fresh, clean water. It shows good result on the final taste, as the quality of the acidity is improved and more vibrant.


The coffee is pre-dried and sorted for 6 hours in the shade, then sun dried for about 10 to 14 days on African drying beds. The drying is managed using some shade nets and plastic sheets during midday and at night