Ethiopia Natural Yirgacheffe BILOYA
Roast Level: Light
Tasting Notes: Blueberry, Grape, Strawberry
Washing Station: Biloya
Process: Naturally processed
Altitude: 1,800 – 2,100 MASL
Varietals: Indigenous heirloom cultivars
This is our second Ethiopian Yirgacheffe in the Per’La portfolio and we love the intense fruit notes this coffee brings.
The Biloya washing station processes nearly one million kilograms of coffee cherries per year from a total of 211 contributing smallholder producers. They have a total of 138 raised drying beds that cover the 2.5 hectares of land. When ripe cherries arrive at the mill, they are hand-sorted and floated to separate the less dense cherries.
Coffees brought into the Biloya washing station are grown between 1800-2000 meters above sea level. There are several tiers of drying tables on the slope below the washing station and Biloya’s workers turn and sort the cherries by hand as the coffees dry on raised beds. The mesh material and the downslope l allows for airflow both above and below the coffee to prevent the formation of any mildew or mold. It takes between 18 and 21 days for the cherries to dry using this method. These naturally processed coffees are milled to remove the dried cherry pulp and parchment once they have hit the specified moisture reading, then stored in a warehouse before transport to the final processing warehouse in Addis Ababa where the beans are color sorted to remove any damaged coffee before they are packed for shipment.