Ethiopia Yirgacheffe Biloya Natural G1Coffee Bean Intro:

Country: Ethiopia

Region: Yirgacheffe Kochere

Processing Station: Biloya Beloya

Elevation: 1870-2100m

Variety: Local landrace Heirloom

Process: Natural process

Grade: G1

Harvest Season: 2020

Region Introduction

Yirgacheffe is a renowned specialty coffee region in Ethiopia. 1995 In [year], Ethiopia redefined its administrative regions, and the famous coffee region Yirgacheffe was placed under the newly established SNNPR [region name] Gedeo [region name]. Yirgacheffe is located in the center of [region name], with the Kochere region just [distance] miles south of the town of Yirgacheffe. 25 miles

Biloya ( Beloya) Processing Station is named after the local Kore Biloya town of [town name] [region name] [region name] Yirgacheffe coffee region within the Kochere sub-region. The coffee at Biloya Processing Station comes from nearby 211 smallholder farmers who grow, harvest, and deliver the cherries themselves. These coffees are grown at high altitudes ranging from 1870-2100m.

The Biloya Processing Station was established in 2001 and can process nearly one million kilograms of coffee cherries annually. The station’s 138 raised drying beds cover 2.5 hectares, with a land area of 1700 square meters 。 The Biloya Processing Station encourages farmers to deliver their highest-quality coffee to the station by offering prizes and incentives to those who produce the best beans, ， thereby improving coffee quality. 。

Like most coffee growers in other parts of Ethiopia, the coffee farmers near Biloya also intercrop coffee with other crops such as bananas and corn. The region’s hills are densely forested, and the native trees provide excellent shade for the Ethiopian forest dense native Arabica landrace varieties. 。

Coffee Varieties

The variety of this coffee is Ethiopia’s landrace, and most Ethiopian varieties are referred to by this name. This is largely because Ethiopia has an extremely large number of varieties—it’s like a natural gene bank for Arabica. On one hand, the sheer diversity makes identification and classification difficult, and on the other hand, the Ethiopian government, for conservation reasons, is reluctant to publicly disclose information about these varieties, so they are collectively referred to as “landrace” (Heirloom).

Processing Method

This batch of coffee underwent natural processing using raised bed drying. During the harvest season ( October to mid-January), farmers bring freshly picked red coffee cherries from the trees freshly harvested red cherries to the washing station. First, a visual inspection is conducted ， to ensure that every bag of coffee received consists entirely of red cherries. First, the cherries delivered to the washing station are sorted by hand

to remove lower-density defective cherries . Then, the acceptable cherries are spread out on raised drying beds to dry. The drying process takes place on raised beds. ， The drying time typically takes about 21 days. The cherries are dried to a moisture content of around 12%. During the drying period, Biloya staff inspect and remove over-fermented or mold-infected cherries, resulting in a clean and elegant cup profile.

After the natural drying process is complete, the cherries are hulled to remove the pulp, mucilage, and parchment, then packaged and stored.

Roast Curve