Our flavour notes for the washed process are Lemon, Meringue, Pie. For the natural process, the tasting notes are Plum, Toffee, and Violet, with a descriptor of Creamy.
We roast on Tue & Wed. Your coffee will be roasted within 5 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).
Built in 2001, Biloya washing station processes nearly one million kilos of coffee cherries per year from 211 contributing smallholder producers. 138 raised drying beds cover the 2.5 hectares of land. When ripe cherries arrive, they are hand sorted to separate the less dense cherries. Coffees brought to the Biloya washing station are grown between 1700-2000 meters above sea level.
Washed processed coffees are dried on several tiers of drying tables on the slope below the washing station. Biloya’s workers turn and sort the cherries by hand as the coffees dry on raised beds. The mesh material allows for airflow both above and below the coffee to prevent the formation of any mildew or mould. It takes between 18 and 21 days for cherries to dry. The pulp is removed is removed by fermentation / soaking through a mechanical process pressing the fruit through a screen. The outcome is a clean and refined cup.
Naturally processed coffees are laid out in the sun to dry, being turned at various intervals before the fruit is removed. The parchment layer is removed next and then the beans are hand sorted. The outcome is a rich, more intense and sometimes boozy cup.
Biloya employs both men and women and the 211 smallholders delivering cherry to Biloya grow coffee on farms that average roughly 0.5-2 hectares in size with common shade trees Bibira, Cordia Africana, and the subsistence crop Ensete ventricosum.