This coffee is processed at Migoti washing station in Mutambu Commune of Bujumbura Province, Burundi. This coffee is the red bourbon cultivar of the arabica varietal, grown on different hills around the Migoti station at altitudes of 1600-1950 meters above sea level (masl). (The Migoti station is located at 1850 masl.) Nyabiraba Hill has 135 farmers with over 15,000 coffee trees. The word Nyabiraba is translated as “place of seeing things.” The hill is about 30 kilometers from the washing station and sits at roughly 1800 meters above sea level. The soil is loam and clay.
This is a grade 1 washed coffee from Uraga washing station in Guji zone, in the Oromia region of Ethiopia.
The coffee was cultivated by some 700 smallholder farmers in the town (woreda) of Uraga, Guji zone. These farmers occupy an average of 2ha land each at altitudes of between 1,950 & 2,250 masl and deliver coffee cherries to Uraga washing station, managed by Kedir Bergicho.
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime, the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpick- ing, before being bagged in GrainPro for export.
The woreda of Uraga is in Guji zone, in the Oromia region of Ethiopia. A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge contribute to the exceptional quality of Guji coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavor notes which make for an unusual but beautifully refined cup, characterized by strong citric acidity, sweet chocolate and often floral/herbal notes of lavender, jasmine, bergamot, and hops.
Coffee certifications let consumers be aware of the farming practices used to produce a certain coffee. Producers are incentivized to take steps to become certified because of the opportunity to sell coffee at higher per-pound prices. In turn, buyers look to certified coffees because of the transparency associated with certifications, the opportunity for higher retail pricing, and the opportunity to support organizations prioritizing sustainable agricultural practices.