Ethiopia - Biloya (Washed) - Espresso

This is our first Ethiopian coffee of 2018! A washed process called Biloya, which we are currently running as a black coffee in our bars. This coffee will also shortly be available as a natural process, which arrives in July.

We decided to look for more unfamiliar Ethiopian lots this year, instead of just opting for typical punchy naturals.  Biloya is a super clean coffee with very clean lemon notes, meringue sweetness and great body. We think it's best served black.

We are very exited to share this coffee with you, and think it could be one of the standouts of the year...

We attached the flavour notes of Lemon, Meringue & Pie. Slightly comedy tasting notes, but also very accurate!

*This coffee is also available as a filter roast...

  • Farm: Biloya Cooperative
  • Location: Gedeo, Kochore
  • Varietal: Heirloom Varietals
  • Process: Washed
  • Elevation: 1900-2500 masl
  • Weight: 250g / 1kg
  • Roast: Espresso
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).

Background info:
Gedeo extends south from the Sidama zone surrounded by the Oromia region with Guji bordering to the East. Situated in the Ethiopian Highlands which has little altitude falling below 1500masl, and is home to Ras Dashen, the highest mountain in Ethiopia, 10th highest in Africa. In Ethiopia, Kebele’s are grouped to form Woredas, Woredas into Zones, and Zones in to regions. It is common to find variation amongst spellings of places due to the language not readily translating in to Western Languages, often leading to different interpretations of spellings.

The Biloya Cooperative has 1,203 members, lying just north of Chelelektu, and 45km from Dilla, the administrative centre of the Gedeo Zone. The washing station itself has two processing units to ensure a timely washing and drying of the cherry, using water from the local river system. The coffee farmers use traditional pest control methods that have been in use for many years, and so organic production is commonly found.

The coffee from here is grown at high altitudes in iron rich soils with a spread of genetic diversity provided by the heirloom varietals. Coffee is washed in the flotation tanks to remove any plant debris and undesirable beans, before being fermented and the mucilage removed and the parchment coffee being dried to around 12% on raised beds. Further sorting and removal of the bean from parchment is carried out in the Union owned facilities in Addis Ababa.