Java Roasters Whole Bean Coffee · Egu AbayaRegular price $18.95 Save $-18.95
Tasting notes: Mango - Berries - Milk Chocolate
location: Guji, Egu Abaye
washing station: Egu Abaya
producer: Israel Degfa
variety: Ethiopian Heirloom
elevation (MASL): 2200
We are pleased to grind the beans for your home needs - simply request at time of purchase (online or in-store).
Egu Abaya is the name of washing station owned by Israel Degfa. He owns 26 washing stations and a farm, across the South and South West of Ethiopia. Many of Israel's washing stations are great just because of the location and altitude etc, but he is also investing in better systems and protocols in many of them.
Some hundreds smallholder farmers delivering tiny amounts of cherries daily to the communal washing station. 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.
Israel invested in a great and modern warehouse and dry mill in Addis. They have separate areas for washed and naturals as well as for speciality and for commodity. He also invested in very high tech color sorters as well as a quality lab.
Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. Israel have programs with the farmers and producer groups to increase cherry quality for the naturals, as well as he have invested in flotation systems for separation before it goes in to production. The cherries are hand sorted for un-ripe and over-ripe cherries to get a sweeter and cleaner product. The coffees are dried on raised African drying beds. Drying takes 12-20 days depending on the weather. They have a trained quality team at the site specialized in handling the naturals. The first phase of drying is crucial and are done in relatively thin layers on the tables to avoid fermented flavors and if it goes as planned it should reach what’s called the “raisin” stage at about 25% humidity in a few days. It’s important to move the cherries carefully to avoid damage on the fruit. At this stage the coffees are constantly sorted for lower quality cherries. In the second phase, from 25% to 10% moist, the layers are built up, and it’s constantly moved during daytime, and needs some rest mid day and at night. It’s a costly process that requires good labor and attention if you want it at the highest quality levels. Coffees are covered in shade nets during midday and in plastic cover at night.