It's not every day you see Ethiopian coffee that's been dried with mucilage (often referred to as the "honey process" in specialty coffee circles). Khalid Shifa has been working with Belco for about 8 years to produce quality coffees with clear and precise flavor profiles.

This coffee has an extremely subtle and delicate flavor profile. It is likely that after pulping, very little mucilage remained on the beans for the drying process. This results in very little fermentation.

It was expertly dried to a low final moisture content, preserving its quality until it arrived at Tribute Torrefaction.

The result is a cup of coffee that can rightfully be described as "tea-like." Fine floral aromas with a clean, refreshing texture. This is a great coffee that sits nicely between the intense citrus aromas of a clean parchment-dried coffee and the intense fruit flavors of a whole-berry-dried coffee.

Owner: Khalid Shifa

Producer: Khalid Shifa 

Zone: Jimma

Woreda: Gomma

Species: Arabica

Varieties: Ethiopian Landraces

Process: Natural (sun-dried)

Drying: Drying beds

Altitude: 2,100 m

Harvest type: Manual

Importer: Belco

Green coffee moisture content at time of purchase: 9.9%

Green coffee moisture content at time of purchase: 9.2%

This coffee comes from the Badeyi Processing Station, located in Kota Kebele, Gomma Woreda, Jimma Zone, Ethiopia. Situated at an altitude of 1,970 meters, the station covers 2.5 hectares and is surrounded by fertile highland farms that contribute to the region's reputation for producing unique and vibrant coffees. Some of the production comes from the owner's farm, while the majority is supplied by an extensive network of outside farmers in the surrounding area.

The Badeyi station processes dried coffee with mucilage on carefully maintained African raised beds to ensure slow and uniform drying. The station operated with 10 drying beds and 240 final drying beds, and employed 5 permanent workers and 66 seasonal workers.

Filtered
Ratio 1:17

15g freshly ground coffee
255g water
Water temperature: just off boil

The brewing device is not very important, we use Orea porcelain for its fast flow and beautiful design.

The most important thing is to grind the coffee fresh and use low-lime water.