This coffee is a result of a sustainable Technoserve project in the west based on transparency and increased quality production. Technoserve is a 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 increase in their coffee income. All cooperative members qualify for second payment. This has so far contributed to a significant increase in payment for the local coffee farmers.
Producers: About 572 smallholder Cooperative members. Buying cherries from non members as well. Membership is optional. Non members don’t qualify for second payment.
On average farmers are having a farm size of less than 3 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
Varietals: Mainly an improved native varietal called 1274, but also a mix of Ethiopian Heirloom. Such as native coffee of forest origin transferred to family smallholder plots.
Production: Pulped and mechanically demucilaged with a Penagos 2500 eco-pulper or a JM Estrada eco pulper before soaked in water over night in water and sundried on raised beds.
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A Penagos Eco Pulper removes the skin, pulp and mucilage. With this machine they don’t need to ferment the coffee to remove the mucilage. After the mucilage is mechanically removed it is soaked in clean water in concrete tanks for about 3- 10 hours.
Skin dried and sorted under shade for about 6 hours after soaking. After skin drying it is moved out in the sun and dried about 10 days on African drying beds on shade nets or hessian cloths. Coffees are covered in plastic or shade nets during midday and at night.
Biftu Gudina is a new cooperative established in 2012. They now have two washing stations under the Cooperative. That way they can access cherries from more 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 on quality production from year one. A lot of the coffees are grown around and above 2000 meeters above sea level. They have wastewater treatment based on Vetiver grass naturally filtrating the water from the production before it goes in to the pits and finally the ground. The average farm size pr small holder is 0,5 hectares.