Burtukaana Natural Filter
Filter

Burtukaana Natural Filter


FLAVOUR PROFILE
Winegum, Sweet


ORIGIN 
Ethiopia - Guji - Gigessa


ALTITUDE
1900


VARIETY
Heirloom

PROCESS
Natural


PRODUCER

Danbi Uddo smallholders


WHERE I'M FROM

Privately owned communal wetmill in Danbi Uddo – Shakiso, collecting cherries from variouse smallholders.

This washingstation is owned by Faysel Abdosh. It’s a brand new wet mill in Shakiso that opened in 2014. They are already producing 8 containers of washed coffees and 7 containers of naturals. The grades will vary, and we are selecting the grade 1’s that also meets our expectations on the flavor attributes. 

The farmers:

About 850 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.

Cultivars:

A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Drying:

Skin drying the first hours unders shade. The parchments is dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

Production process naturals:

Drying times 15 – 18 days.

Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. This producer is targeting the highest quality grades there is, grade 1. They have site collectors in the local villages carefully selecting the ripe cherries with better qualities, as well as the near by farmers delivers cherries to the mill. The cherries are then hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. The Natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes.

Soil:

Red brown, fertile and well drained


 


DELIVERY SCHEDULE
We roast on Mondays and Tuesdays and dispatch on Mondays and Tuesdays only.