Refisa
The Coffee
The Refisa Washing Station is located in the heart of Nensebo Woreda with a total of 648 farmers delivering red cherries from Refisa, Roricho, Bulga and Riripa. Located in Oromia, about 400 Km south of Addis Ababa, the Nensebo Woreda is home to a collection of smallholder farmers totaling 5,000 hectares of coffee. The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighboring forest of Bale Mountain.
THE VARIETY
DEGA
Dega is a regional variety named after an indigenous tree. The wood of the Dega tree omits a sweet, fragrant aroma, when burned for firewood. The Amharic word “dega” means “cool highland area”, that also describes the agro-ecological conditions where Dega coffee grows.
WELISHO
The Welisho varietal is a typical variety that is found in the highlands of Ethiopia. Welisho is similarly to Dega named after an indigenous tree. Welisho plant 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: Refisa
Founded: 2018
Altitude: 1800-1970 masl
Zone: Sidamo/West Arsi
Region: Nensebo
Village: Refisa
Number of farms: 648
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: 3 kgs
Average selling price of farmers per kilo of cherries in 2019/2020 harvest: $0.80/16 birr
Average selling price of farmers per kilo of cherries in 2019/2020 harvest: 46 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.
