Ethiopia | Bitoya | Kurume | Natural

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Funky
  20

Region: Uraga, Guji, Oromia Elevation: 2000-2200 masl About: Bitoya coffee is sourced from 500 family farms in Layo Teraga village, Uraga, nestled in the Guji zone of Ethiopia. At altitudes of 2,000 to 2,200 meters , the region’s warm days, cool nights, fertile soil, and ample rainfall create the perfect environment for growing dense, flavorful coffee cherries. The Oboleyan washing stations, founded by the Edema family, have pioneered quality-driven coffee processing in the Guji Zone. Farmers carefully handpick ripe cherries and deliver them to the stations, where they are sorted, graded, and sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. on raised African beds. The cherries are shaded during peak sun hours and regularly rotated, ensuring even drying over 12- 15 days . Once the beans reach optimal moisture content, they rest for 2-3 months before milling and export . Most producers in Ethiopia are smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. and cultivate coffee using traditional methods. As a result, most coffee is grown without chemical fertiliser or pesticide s.