Coffee Varietal: JARC improved varieties
Harvest Year: January 2023
Coffee Process: Natural
Producing great coffee requires not only dedication but support and investment. Biya Faris and the Bashasha Group are perfect examples of the power behind collective thinking.
Before joining the Bashasha Group, Biya sold his coffee as cherry to the Hunda Oli Cooperative, who then processed the coffee. Thanks to the 2017 law that allows individual producers to sell directly to exporters, Biya now processes his own coffee and gets a higher price for the final product.
His farm is small but still relatively large by Ethiopian standards. 10.3 hectares that feature a number of coffee varieties, all of which he handles with extreme care. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access.
After selective handpicking, the cherry is laid to dry on Biya’s drying beds. During the harvest, Biya employs 16 people to carefully handpick ripe cherries and 6 people to inspect and maintain the 18 drying beds. The employees working at the drying beds turn the dry cherries frequently to ensure even drying. They use this opportunity to remove any unripe, overripe or damaged cherries.
Cherries dry for an average of 15 to 20 days. Once dried, cherries rest in a warehouse on Biya’s farm for 30 days before they are transported to the dry mill in Addis Ababa, the capital and largest city of Ethiopia.
Crystal clear acidity with gentle hints of elderflower & purple grape.
