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Dinkinesh: Biloya

Dinkinesh: Biloya

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Name: Dinkinesh: Biloya
Region: Yirgacheffe, Gedeo Zone, SNNPR, Ethiopia
Tasting Notes: Floral, peach, blood orange

Producers: Small-scale growers
Process: Washed
Varieties: Kume, Dago, Wolisha
Altitude: 1,850 MASL

Brewing Specs: Try 1:15.2 for pourover; espresso will shine with a 1:2 ratio.
Espresso:

More: The Biloya washing station is run by Abdu, who manages processing. Cherries delivered to the washing station are sluiced and floated multiple times to ensure that the cup profile is as clean and consistent as possible. The station is also partially shielded from the sun by the nearby mountain, which lends itself to a slower drying of washed process coffees. This reduces the amount of split parchment and create a cleaner and sweeter cup. Coffees brought to the Biloya washing station are grown between 1700-2000 meters above sea level.

Built in 2001, the Biloya washing station processes nearly one million kilograms of coffee cherries per year. 138 raised drying beds cover the 2.5 hectares of land and the clean, fresh water used for washing coffee has a pH of 7.8. Washed coffees ferment between 48-72 hours and dry for 18-21 days.

Biloya employs both men and women and the 211 smallholders delivering cherry to Biloya grow coffee on farms that average roughly 0.5-2 hectares in size with the common shade trees Bibira, Cordia Africana, and the subsistence crop Ensete ventricosum.