Halo Beriti Anaerobic Micro-lot
Boledu Industrial PLC
Arábica
Entrega disponible a partir de agosto de 2024
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- 256 ventas en Algrano
- 3 Prom. de pedidos por tostador
- 111 Relaciones con los tostadores
- Origen
- Etiopía
- Productor
- Boledu Industrial PLC
- Variedad
- Heirloom
- Tipo de proceso
- Fermentación anaeróbica
- Rango de altitud
- 10m - 2500m
- Periodo de cosecha
- noviembre de 2023 - enero de 2024
- La puntuación de la catación de Algrano (SCA)
-
86.75
puntos
Actualizado marzo de 2024
- Cantidad disponible
- 54 X 60 kg sacos
- ID
- ET-104-202311
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La historia del café
That lot was one of our most popular releases last four year's from our famous washing station (cup of excellence winner,Australian golden bean award winner)we continue producing new cro of 2021/22 with aficionados and casual sippers alike taken by its fruity vibrancy and signature florals.this coffee is specially great for espresso
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."
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.
"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.
For micro-lots such as this "we select the farmers we will work with before the harvest season and train them for 3 days on the best picking practices. We need very good consistency. And as most farms are too small to make a whole lot, we will combine their cherries according to their location, so the same type of soil, altitude, rain patterns, heirloom varieties etc. We will then have to combine their pickings of two days, like Wednesday and Friday for example, to make an interesting volume," Mebrahtu explains.
For micro-lots such as this "we select the farmers we will work with before the harvest season and train them for 3 days on the best picking practices. We need very good consistency. And as most farms are too small to make a whole lot, we will combine their cherries according to their location, so the same type of soil, altitude, rain patterns, heirloom varieties etc. We will then have to combine their pickings of two days, like Wednesday and Friday for example, to make an interesting volume," Mebrahtu explains.
Boledu was among the best-ranked producers on Ethiopia's first Cup of Excellence in 2020. 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".
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
Average farm size: up to 3 hectares
Average farm size: up to 3 hectares
El proceso
Cherries are taken to a water tank where the floaters are removed. Then, they go to big blue barrels where we can control the presence of oxygen. We let the cherries ferment for 3 to 5 days whilst monitoring pH and temperature. After that, the cherries are taken to African beds to dry, which takes between 20 and 30 days. Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment becomes anaerobic (without oxygen) and, in this new environment, the microbes that typically breath oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able dominate fermentationMás sobre este vendedor
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