The coffee story
Boledu, founded in 2018, means "source" in the local language and combines over 12 years of experience in coffee from both Abyote Ageze and Mebrahtu Aynalem. "We have been producing and exporting both natural and washed high-end traceable qualities in our own washing stations located in the Guji zone, Dimtu Hamblea, Yirgacheffe, Aricha and Gedeb. We also have vertical agreements in Uraga and in Sidamo, collecting quality coffees from different small farmers."
By vertical integration, Mebrahtu means the coffee is sourced directly from the washing stations and not purchased from the Ethiopian Coffee Exchange (ECX). "We prefinance the washing station owners and he agrees to supply us. If I was to get a good coffee at the ECX I wouldn't necessarily be able to do it again in the future. There is no transparency. For consistency, I must have an agreement directly with the washing station. I also have an agronomist there to help prepare the coffees," he explains.
Boledu was among the best-ranked producers on Ethiopia's first Cup of Excellence in 2020 with lot processed in the same way as this one. They ranked 21 with a coffee with notes of "cola, cherry, pomegranate, strawberry, cinnamon, pineapple, strong cinnamon sour, fruity, dry fruits, chocolate, mango and cocoa nibs". Mebrahtu calls the processing of this lot "winey" or "Tej" in reference to the Ethiopian honey winey.
"The farmers we work with have been working with us for a good time. Before the harvest, we train them and explain the standards of cherry collection for specialty coffee and the premiums that come with it. We have a quality supervisor at the washing stations looking into who is bringing good quality and who isn’t. Their job is really important! They know when someone mixes unripe cherries with the ripe ones. Up to 10% unripe is okay and we will sort them at a later stage, but if farmers bring more than that we know we might not work with them until they agree to the standards."
Internal prices for cherry have been high for the second consecutive year. In the Yirgacheffe area, buyers were paying 24 Ethiopian birr in November 2020 according to Mebrahtu. He says Boledu was paying around 25.50 birr to be above the competition and secure the supply. “However the farmers know they need to bring us the ripe cherries. And we buy from 10 to 16 thousand kilos of cherry every day during harvest season," he says.
Halo Beriti washing station
Regional State: Southern Nations, Nationalities and People's Region (SNNP)
Zone: Gedeo
Woreda (District): Gedeb Worka
Kebele (Village): Halo Beriti
Altitude: 1950-2150 MSL
Harvest: October-January
Process: washed, natural and special fermentation
No. of farmers :>2200
The process
Coffee cherries are first placed in tanks of water, with floaters removed. After the initial sorting, the cherries are placed in tanks for 4-5 days to start the fermentation process. This is also where the anaerobic process happens. The cherries are left on the coffee seed during this process, making it a natural anaerobic. After 4-5 days sealed in tanks, the cherries are then placed on raised beds to dry. The cherries are regularly rotated and further visible defects removed during the whole drying process, leaving behind only the best cherries. This style of fermentation requires a lot of attention, both in the tanks as well as on the drying beds, as the bacteria involved can be quite volatile. The result is a clean cup with a lot of really funky interesting flavours.
ET-102-202012
Past harvest
Halo Beriti Winey Fermentation Micro-lot
- Origin
- Ethiopia
- Variety
- Heirloom
- Process type
- Experimental
- Harvest period
- December, 2020 - December, 2020
- Algrano's cupping score (SCA)
- 88.25 points
There are no shared shipments for this coffee
For large orders, you can request a shipment and we would be happy to organise a custom shipment for you
Samples unavailable
Sold out
- Samples are unavailable
- Shared shipments unavailable
- Custom shipments unavailable
-
Doorstep delivery unavailable
We are unable to arrange delivery to your roastery
Produced & offered by Boledu Industrial PLC
- Ethiopia
- Washing station
- Organic
- 87 sales on Algrano
- 2 Average orders per roaster
- 50 Roaster relationships
- Seller relationships with Roasters in
Trusted by
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Young, innovative & award-winning exporters
Boledu Coffee is the operator of washing stations in the Yirgacheffe district (Konga, Gedeb, Aricha) and the Guji district. We have integrated supply chains with our farmer out-growers in both districts and are organically certified, maintaining traceability throughout the supply chain to ensure the best quality. Founded in 2018 by two friends Abiyot Ageze and Mebrahtu Aynalem, the company aims to work with farmers in partnership to showcase the best of their coffee by bringing the best practices for coffee preparation & management to Ethiopia and the regions where we work.
TranslateThe coffee story
Boledu, founded in 2018, means "source" in the local language and combines over 12 years of experience in coffee from both Abyote Ageze and Mebrahtu Aynalem. "We have been producing and exporting both natural and washed high-end traceable qualities in our own washing stations located in the Guji zone, Dimtu Hamblea, Yirgacheffe, Aricha and Gedeb. We also have vertical agreements in Uraga and in Sidamo, collecting quality coffees from different small farmers."
By vertical integration, Mebrahtu means the coffee is sourced directly from the washing stations and not purchased from the Ethiopian Coffee Exchange (ECX). "We prefinance the washing station owners and he agrees to supply us. If I was to get a good coffee at the ECX I wouldn't necessarily be able to do it again in the future. There is no transparency. For consistency, I must have an agreement directly with the washing station. I also have an agronomist there to help prepare the coffees," he explains.
Boledu was among the best-ranked producers on Ethiopia's first Cup of Excellence in 2020 with lot processed in the same way as this one. They ranked 21 with a coffee with notes of "cola, cherry, pomegranate, strawberry, cinnamon, pineapple, strong cinnamon sour, fruity, dry fruits, chocolate, mango and cocoa nibs". Mebrahtu calls the processing of this lot "winey" or "Tej" in reference to the Ethiopian honey winey.
"The farmers we work with have been working with us for a good time. Before the harvest, we train them and explain the standards of cherry collection for specialty coffee and the premiums that come with it. We have a quality supervisor at the washing stations looking into who is bringing good quality and who isn’t. Their job is really important! They know when someone mixes unripe cherries with the ripe ones. Up to 10% unripe is okay and we will sort them at a later stage, but if farmers bring more than that we know we might not work with them until they agree to the standards."
Internal prices for cherry have been high for the second consecutive year. In the Yirgacheffe area, buyers were paying 24 Ethiopian birr in November 2020 according to Mebrahtu. He says Boledu was paying around 25.50 birr to be above the competition and secure the supply. “However the farmers know they need to bring us the ripe cherries. And we buy from 10 to 16 thousand kilos of cherry every day during harvest season," he says.
Halo Beriti washing station
Regional State: Southern Nations, Nationalities and People's Region (SNNP)
Zone: Gedeo
Woreda (District): Gedeb Worka
Kebele (Village): Halo Beriti
Altitude: 1950-2150 MSL
Harvest: October-January
Process: washed, natural and special fermentation
No. of farmers :>2200
The process
Coffee cherries are first placed in tanks of water, with floaters removed. After the initial sorting, the cherries are placed in tanks for 4-5 days to start the fermentation process. This is also where the anaerobic process happens. The cherries are left on the coffee seed during this process, making it a natural anaerobic. After 4-5 days sealed in tanks, the cherries are then placed on raised beds to dry. The cherries are regularly rotated and further visible defects removed during the whole drying process, leaving behind only the best cherries. This style of fermentation requires a lot of attention, both in the tanks as well as on the drying beds, as the bacteria involved can be quite volatile. The result is a clean cup with a lot of really funky interesting flavours.
Algrano
Cupped: January, 2021 |
Seller (Pending)
Cupped: January, 2021 |
|
|---|---|---|
| SCA Score |
Algrano
88.25
|
Seller (Pending)
88.5
|
| Key flavor notes |
Algrano
Raspberry, Lime, Tropical fruit,
Banana, Cacao, Violet
|
Seller (Pending)
-
|
| Quality comment |
Algrano
Sparkling, clean and very sweet, with medium-high citric acidity and medium-high velvety body, lingering aftertaste and floral notes.
|
Seller (Pending)
-
|
Sensorial radar
FAQ
Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.
Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:
- Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
- EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.
Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.
Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.
2 payment methods are accepted on Algrano:
1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.
3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.