Buku Sayisa
The Coffee
Grown in the beautiful highlands of Southern Ethiopia, this farm is isolated in a valley known as Buku Sayisa, a name which translates to Blessed Valley. Buku Sayisa is one of the highest elevated coffee growing areas in Hambela Wamena with an altitude of 2,350 meters above sea level.The coffee farms are scattered with the coffee trees looking healthy and widespread. The 430 smallholder coffee producers deliver their red cherry by horses due to the uneven topography of the village.
THE VARIETY
DEGA
Dega is a regional variety named after an indigenous tree. The wood of the Degatree omits a sweet, fragrant aroma, when burned for firewood. The Amharic word“dega” means “cool highland area”, that also describes the agro-ecologicalconditions where Dega coffee grows.
WELISHO
The Welisho varietal is a typical variety that is found in the highlands ofEthiopia. Welisho is similarly to Dega named after an indigenous tree. Welishoplant is distinguished by its large fruits, tall canopy, stiff stem, and long leaves.Due to the tree height, the fruits take longer time to mature.
The Farmer
Washing station: Buku Sayisa
Founded: 2016
Altitude: 2000-2550 masl
Zone: Guji
Region: Hambela Wamena
Village: Buku
Number of farms: 430
Farm size: 1-2 hectares
Certifications: Organic Geolocation coordinates:
Vegetation: Semi-forest and garden
Avg farm size: 0.5 - 2 Ha
Soil type: Rich and fertile red soil
Trees per hectare: 1800-2400
Cherry yield per tree on average: 4 kgs
Average selling price of farmers per kilo of cherries in 2020/2021 harvest: $0.80/23 birr
Average selling price of farmers per kilo of cherries in 2020/2021 harvest: 58 birr
Processing
Post-Harvest Processing - Washed
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
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.
Fermentation
Wet fermentation for 48 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 6 hours
Drying and handsorting
Coffee is then piled up in layers which are 2cm in height and dried over a 11 day period then followed by hand sorting for 2-4 hours.
Post-Harvest Processing - Natural
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Sorting and pre-sorting
The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.
Fermentation
When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.
Drying and handsorting
The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.
