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Qore Biloya, Ethiopia
Qore Biloya, Ethiopia
Qore Biloya, Ethiopia

Qore Biloya, Ethiopia

$19.50 USD

FLORAL, DELICATE, STRAWBERRY

There are lots of reasons we're excited about carrying this coffee. For starters, the flavor profile is mouth watering and dynamic. It also happens to be imported through some transparency oriented folks we deeply respect. More on that below. Let's talk about the coffee itself. The washing station, Qore Biloya, is located in the Ethiopian district of Kochere. The district of Kochere lies just a few miles south of the Yirgacheffe district in southwestern Ethiopia. The washing station was built in 2003, and is currently owned by Seid Omer. Seid employs seasonal workers during harvest to help sort and process the ripe coffee cherries that are delivered to the washing station from Kochere. There are roughly 340 smallholder farmers from the district that are bringing their coffee cherries to Qore Biloya. After the cherries are received they are sorted and depulped. Most of the farmers that are bringing coffee here are smallholders, harvesting coffee cherries from trees that grow naturally on their land. Farms average between .5 to 2 hectares (1-5 acres) in size, and the average annual yield in green coffee from these smaller farms is around 2 to 4 bags. Qore Biloya processes both washed and natural coffees, and dries the coffees on their raised, mesh-lined drying beds. After the coffee is dried it is moved to Addis Ababa for further processing and packing. This coffee is "limited run" in the sense that we're not sure if we'll be working with it next year, so get it while you can! This coffee is delicate and very floral, with flavors of apricot, orange, and strawberry hard candy.

PRODUCT DETAILS

PRODUCER Various Smallholders, Seid Omer PLANT VARIETY
Kurume, Dega, Wolisho C MARKET AT POSSESSION $1.88/lb
FARM Qore Biloya Washing Station HARVEST
Oct 2020-Jan 2021 COST OF PRODUCTION NA
FARM SIZE 0.5-2 hectares PROCESS
Washed FOB/EXW NA/$3.2/$4.90
REGION, GEOGRAPHY Kochere, SNNPR EXPORTER
NA FARM GATE NA
ELEVATION 1900-2200masl IMPORTER Catalyst Trade COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

We bought this coffee through Catalyst Trade, an Ethiopian coffee focused importing company that places enormous value on transparency and equity in their supply stream. We've been chatting with Catalyst Trade for some time about the Cost of Production Covered (CoPC) Project, and believe that if it was possible to track farm specific data in Ethiopia (while also being able to provide the appropriate context) it would be in partnership with Catalyst Trade. They've been doing it for years! We feel so lucky to work with these folks, and see Qore Biloya as the start of a wonderful business relationship. We hope to work with Catalyst on a single farm CoPC partnership in 2022.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.67 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter.

Total Brew Time: use a 2:35 minute brew time for V60 filter, 4-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.

Tips: This coffee benefits from a slightly finer grind.