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Ethiopia - Boji

Location: Boji, Kochere
Process Station: Boji 
Producer: Several Smallholders 
Varietal: Native Heirloom 
Growing Altitude: 21-2300 masl
Processing Method: Washed  
Harvest: January - February 2019
Product: Filter and Espresso
Flavour Notes: Nectarine, Citrus Fruit & Florals

Our first introduction from this years Ethiopian harvest, Boji is an exceptionally high quality coffee and one that we're very excited to work with for a second year running.

With diverse growing regions, heirloom varietals and a complex network of small 'garden' producers, the conditions that together form Ethiopian coffee production have contributed to its excellent reputation, often referred to as one of the most praised and respected coffee origins. We often purchase fully washed processed coffees for their bright, crisp and sweet profiles and our latest release certainly falls into this category.

Grown at an altitude between 2100-2300 metres above sea level, and comprised of local heirloom varietals, this lot has been processed at the Boji washing station and is comprised of cherries delivered by over 500 smallholder farmers, often each with plots of 1 hectare or less. 

This coffee has been washed processed, with a total duration of wet fermentation between 36-72 hours and the water replaced three times during throughout the process.

You can expect to find notes of nectarine and citrus fruit, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee.


Milk Espresso Roast Brewing Advice:

Use a 1:2.1 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.1 ratio, and aiming for a target TDS of 9.2. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 26 - 28 seconds brewing this coffee.