Producer: Wottona Bultuma Copperative
Zone: Aleta Wondo
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.