Origin: Ethiopia, Yirgacheffe
Producer: Alemayehu Tilahun
Process: Full Washed
Tasting notes: Earl grey, tangerine, yellow peach, blackcurrant, honey, cocoa nibs
The Butucha washing station is located in Gedeb Woreda, a part of the Yirgacheffe zone. The coffee collected is cultivated at 1945-2100 masl by 1500 smallholders.
Established in the 1970’s,the Butucha washing station is named after the current owner’s grandfather, Mr. Alemayehu Tilahun. “Coffee is my life. I cannot live without coffee” Mr. Alemayehu on how he likes to put his passion. He works together with Ardent Export, taking responsibility for documentation and transportation within Ethiopia.
The secret to successfully producing beautiful coffee? Mr. Alemayehu and the folks at Ardent Export believe it comes down to their incredible attention to detail every step the coffee is processed. Ripened cherries reach the pulpery within 8 hours. Once arrived, the outer cherry extracted and fermented for 36 to 48 hours. Coffee is then washed in fresh water from the Moto River, and shaded dry until the parchment reaches a moisture content of 12%.