Kolla Bolcha, Ethiopia

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  50
• Bright
  40

The Jimma Zone is home to some of our favorite Ethiopian coffees. When we heard that a new cooperative from the esteemed Kata Muduga Union was preparing to sell its first harvest, we were more than eager to get our first tastes! Currently, this cooperative processes the coffees of some 400 local member farmers. After ripe cherries are delivered to the washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., they are depulped and left to ‘ferment’ in a water-filled tank overnight. The next day, the coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and graded through the use of channels that separate the coffee by density. The wet coffee parchment is then taken to shaded beds for 24 hours, where it is picked over for defects and allowed to pre-dry slowly and gently. To finish the drying process, the coffee is moved into the sunlight for 1-2 weeks until the moisture stabilizes and the coffee is ready to mill and export. We hope you love this new harvest—a standout coffee from one of our favorite places in the world! Celebrating 20 Years of Coffee This year, Ritual is celebrating our 20th anniversary by showcasing special coffees from our history. Each bag will feature a “20th Anniversary” sticker and will include interviews with the coffee producers, agronomists, exporters, and importers who have contributed to bringing these coffees to us. Learn more about the 20th Anniversary coffees and check out our interview with Aleco Chigounis below. We hope you love this new harvest – a standout coffee from one of our favorite places in the world!