After several years of relentless effort Shiferaw Jigso built his own mini washing station in Bonk Bosa village to process his own coffee. At a relatively young age he has become one of the few farmers in the region to establish a washing station and is a great example to other farmers aspiring to do so. Shiferaw’s washing station is one of the highest in the Kochere region and the cherries are harvested from his 3 farms all above 2000 masl. The high altitude and precise processing make this a brilliant example of Kochere’s potential.
Shiferaw Jigso owns and manages a total of 6.8 hectares of coffee farms distributed over three different villages or kebeles; Bonk Busa, Debo and Wote, all within the Kochere district/woreda. The washing station in Bonk Busa is positioned at one of the highest points of these three farms which provides a slow cooler drying time and stabilizes the long but clean fermentation process. Shiferaw’s farms are best described as Garden style farming, interweaving coffee trees with food crops such as Enset and Taro, which is the norm in the Gedeo Zone due to its high population. Therefore it is important to be Active Organic, fertilizing with Organic compost in the off season and carefully pruning trees to make most of the active nutrients. Shiferaw and his family have always farmed using traditional methods such as composting organically and never using pesticides or chemical fertilizers. He selects successful local varieties from his best trees which mutate from the basic 3 varieties of the region; Kurume, Dega and Walichu, as well as the Jimma varieties 74110 & 74112.
Hand-picked coffee cherries are taken directly to the washing station for sorting of under ripe, over ripe and insect or pest damaged cherries. Only well ripened red cherries remain for pulping using a local Agard coffee pulper. Immediately after the pulping, coffee parchment is fermented under water for 48 hours, with fresh water being replaced after 24 hours. After fermentation the parchment is washed using clean water, then returned back to the tanks to be soaked again with fresh water for approximately four hours. The coffee parchment is then transferred to a skin drying stage where stirring the coffee parchment continuously by hand for another four hours is carried out under shade. The parchment is then transferred to the drying beds for the final drying stage. To maintain uniform drying among beans, the parchment coffee is set under the sun between the hours of 8:00 & 10:00am and the covered with nylon mesh between 11:00 & 3:00pm to prevent the coffee from overheating during the hottest part of the day. In the afternoon, the parchment coffee is uncovered for another two hours and then covered overnight from 6:00pm until the following morning. This year Shiferaw Jigso’s coffee took 10 days to reach the ideal moisture content of 10.0-10.5%.
Flavour Notes: Lime, Peach, Honeydew Melon
Origin: Kochere, Ethiopia
Farm / Washing Station: Shiferaw Jigso (Member of the Jabanto Group)
Washed. Fermented for 48 hours and resoaked. Dried on raised beds for 10 days.
Variety: Walichu, Kurume & JARC 74110 & 74112