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Burtukaana Nensebo LOT 5 - Ethiopia
COUNTRY: Ethiopia
FARM/COOP/STATION: Haji Betro Wet Mill
VARIETAL: various
PROCESSING: Natural
ALTITUDE: 1900-2000 m.a.s.l.
PRODUCER: Cooperation
SUBREGION/TOWN:: Nensebo, West Arsi
REGION: Village of Riripa,
FARM SIZE: 1 - 2 hectares on average
HARVEST MONTHS: November
FLAVOUR NOTES: Chocolate, red berries, black tea
ABOUT THIS COFFEE
This coffee has been processed at the Haji Betro Wet Mill, located in the village of Riripa, in the Nensebo region. This village is densely shaded by forest, located within the borders of the Bale Mountain forest to the northeast.
About the naming:
Burtukaana means "orange" in the Oromiffa language, and this is the concept Nordic Approach use to describe the flavour profile of this coffee. Burtukaana coffees are round, citric, with stone fruit notes, and good structure overall.
Riripa Washing Station
Average farm size : 1 - 2 hectares
Certifications : Organic
Vegetation: Semi Forested and Garden
Average farm size: 0.5 - 2ha
Trees per hectare: 1800 - 2400
Average cherry yield per tree: 3 kgs
HARVEST
Harvest started in all the major growing areas of Ethiopia in November. Cherry prices were quite high early in the harvest compared to previous years. Yields were overall superior which historically should have meant a reduction in cherry price further into the season, but new regulation and increased competition for coffee prevented it from happening. Coffees allowed to enter Addis for export were departmentalised starting with West Arsi, Limu, Sidamo finishing with Guji.
CHERRY SELECTION
Cheeries are collected manually and hard-sorted later. The cultivars are Welisho and Kurume.
PULPING AND PRE-GRADING
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Parchment is then wet fermented for up to 72 hours.
WASHING AND GRADING IN CHANNELS
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
SOAKED UNDER CLEAN WATER
After fermentation, soaking takes place for 2 hours.
DRYING AND HANDSORTING
Coffee is then piled up in layers which are 2cm in height and dried over a 14 day period then followed by hand sorting for 2-4 hours.
When the coffee is processed naturally, the cherries are dried after these are graded by density.
COFFEE IN ETHIOPIA
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
