Location: Yirgacheffe Altitude: 1,945 - 2,100 masl. Cultivar: Heilroom Process: Washed Harvest: April - July Flavour profile: White currant, peach & rosehip
Butucha washing station was established in the 1970’s and is named after the grandfather of the current owner, Mr. Alemayehu Tilahun. “Coffee is my life. I cannot live without coffee”, Alemayehu explains. Alemayehu works together with Ardent Export. They take responsibility for the documentation and transportation within Ethiopia.
Alemayehu and Ardent Export are both convinced that the success of their quality lies in their attention to details in each aspect of the process. The ripened cherries reach the pulpery within 8 hours. Once there, the outer cherry is removed and fermented for 36 to 48 hours. Then, coffee is washed in fresh water from the Moto River, and shade dried until the parchment reaches a moisture content of 12 percent.