Burtukaana - Ethiopia

Burtukaana - Ethiopia


Red Fruits, Blackcurrant, Floral.
Variety: Heirloom
Process: Natural
Altitude: 2000 m.a.s.l.
Producer: Various Smallholders
Region: Banko Gutiti, Kochere.
250 g.

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Origin: Alemu washing station

Kochere smallholders
Privately owned communal wetmill, owned by Alemu Bukato, in the Banko Gutiti area of Kochere. They are collecting and buying cherries from various smallholders. They are working here to increase the quality and have better preparation at the washing station. A lot of it is prepared and graded as Grade 1.

The farmers:
Some six hundred and fifty smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 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.

A mix of local improved variety’s like Certo and local Wolisho. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Production process naturals:

Drying times 15 – 18 days.

Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. This producer is targeting the highest quality grades there is, grade 1. They have site collectors in the local villages carefully selecting the ripe cherries with better qualities, as well as the near by farmers delivers cherries to the mill. The cherries are the hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. The natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes.

The first phase of drying is crucial and are in relatively thin layers on the tables to avoid fermented flavors and it should reach what’s called the “raisin” stage at about 25% moist in a few days. It’s important to move the cherries carefully to avoid damage on the fruit.

In the second phase, from 25% - 12% moist, the layers are built up, and it’s constantly moved during daytime, and needs some rest mid day and at night. An uncontrolled drying sequence can increase the very fruity flavors and make it unstable, and if to slow it can create mold and other off flavors. It’s a costly process that requires good labor and attention if you want it at the highest quality levels.

Red brown, fertile and well drained