Wottona Bultuma Co op
Sidamo is famous for its clean and unique washed coffees and “high quality” sundried with
genuine and unique red berry flavors. The Sidama zone covers a large area with very
different areas and growing conditions. The coffees can be truly unique and have proven to
be characteristic in flavors. The variety is called Sidamo type. Organic fertilizer is common,
pruning less common.

This coffee is from a coffee cooperative called Wottona Bultuma. It is sold and marketed by
the Sidama Cooperative Union. They are also responsible for the dry milling, sorting and
bagging before export. The coffee cherries are bought in the local surroundings and are
brought in from more than 2000 meters above sea level. They have several collection
centers in the local areas. The cherries are from small family plots of both recently planted
trees of improved varietals and traditional old varieties. The variety is called Sidamo type.
The coffee from this producer is limited in amounts and only a selection of the highest
qualities are chosen.  

Producer: Wottona Bultuma Copperative

Zone: Aleta Wondo

District: Sidamo

Altitude: Coffee grown at 1900 masl

Producers: About 850 smallholders in the surrounding areas as well as remote farmers.

Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.

Grade: Grade - 2. Screen 14 and up.

Pulper: Traditional Agarde disc pulper with 5 discs.

Production: Pulped and wet fermented, graded in washing channels, soaked in water and

Process: Cherries are hand sorted for unripes and overripes by the farmers before they go
in to production. A 4 disc Aagaarde pulper removes the skin and pulp. The coffees are then,
separated by density, fermented under water for 24-36 hours, dependent on the weather
conditions. It’s then again graded in washing channels in to two grades based on density.
After washing it is then soaked under clean water in tanks for 12-24 hours.

Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are
covered in plastic during midday and at night.

Soil: Volcanic deposits, rich in minerals and nitrogen.

Flavor: Spicy, tea like, citric, floral. Intense flavors of red fruit, lavender, stone fruit. It is
sweet, well structured, acidity driven and complex with a classic spicy and juicy finish.

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