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Ethiopia Diima Goro Bedesa
Ethiopia Diima Goro Bedesa
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This lot was collected from 149 single farmers near the dry station in Goro Bedessa. Each farm is about 2-3 hectares in size, growing Heirloom and sub-varieties of 74110 and 74112. The coffee was handpicked and dried on African beds for 21 days.
Origin: Goro Bedessa Coffee Processing Station (Wete Ambela)
Overview
- Type of station: Natural and special preps.
- Village: Goro Badessa
- District: Hambela Wamena (West Guji)
- Facilities on the station: Dormitory, toilet and coffee/lunch room
- Number of Farms: 400 – 600
- Farm size: 1 to 2 hector per farmer
The drying station in Goro Bedessa is owned by Wete Ambela Coffee Export PLC, established in 2021. It is located in the Guji Zone, Hambela Wamena Woreda, Goro Bedesa Kebele, at an altitude of 2350 masl. The high altitude contributes to excellent cup profiles. The station produces approximately 36 tons of coffee annually.
Post-harvest and processing
These coffees are harvested from December to January.
When coffees are processed as naturals, cherries are placed on drying tables immediately after being hand-picked. There is a total of 100 drying tables on the station. It takes15 days on average to dry the coffees completely. Coffee is stored in the temporary warehouse for three weeks. The room is made out of bricks and has ventilation to ensure the perfect quality of the coffee is preserved during this time.
When coffees are processed as special preps (Natural Anaerobic fermented), coffees are kept for 4 days in plastic tanks and then dried on African beds for 18 days.
For the coming year, they have a plan to process semi-anaerobic and honey processed coffees.
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