Origin: Ethiopia Producer: Smallholder producers Area: Kochere, Yirgachefe Varieties: Heirloom Process: Natural Altitude: 1800 - 2100 masl Flavour Profile: Guava, Apricot & Dried cranberry This coffee is sourced from the Biloya town (kebele) in the Kochere, Yirgachefe region of Ethiopia. Cherry is purchased from smallholder producers in the Biloya area and brought to the MOPLACO drying station in Chelelectu. It is here that Moplaco trading set up one of their 4 stations in order to process coffee from the surrounding area. Coffee from Biloya is known for is delicate fruity and floral qualities. This natural processed coffee is dried on elevated african beds. The fermentation that takes place during this process is different to the washed process or pulped natural process, as the bean is surrounded by the cherry and the pulp, allowing the active ingredients of the pulp to penetrate the bean through osmosis. It is similar to drying fruit as at the end of the day coffee beans resemble dried fruit or berries. Through this process the coffee flavor becomes sweeter and more intense. The drying process lasts 2-3 weeks, during which the cherries are turned 3 times per day for constant drying. Bean fermentation happens as the heat, under the sun, allows for bacteria to grow, and slowly consume the sugars inside. We buy this coffee directly from Heleanna Georgalis.

Origin: Ethiopia Producer: Smallholder producers Area: Kochere, Yirgachefe Varieties: Heirloom Process: Natural Altitude: 1800 - 2100 masl Flavour Profile: Guava, Apricot & Dried cranberry This coffee is sourced from the Biloya town (kebele) in the Kochere, Yirgachefe region of Ethiopia. Cherry is purchased from smallholder producers in the Biloya area and brought to the MOPLACO drying station in Chelelectu. It is here that Moplaco trading set up one of their 4 stations in order to process coffee from the surrounding area. Coffee from Biloya is known for is delicate fruity and floral qualities. This natural processed coffee is dried on elevated african beds. The fermentation that takes place during this process is different to the washed process or pulped natural process, as the bean is surrounded by the cherry and the pulp, allowing the active ingredients of the pulp to penetrate the bean through osmosis. It is similar to drying fruit as at the end of the day coffee beans resemble dried fruit or berries. Through this process the coffee flavor becomes sweeter and more intense. The drying process lasts 2-3 weeks, during which the cherries are turned 3 times per day for constant drying. Bean fermentation happens as the heat, under the sun, allows for bacteria to grow, and slowly consume the sugars inside. We buy this coffee directly from Heleanna Georgalis.