Ethiopia Kolla Bolcha
Finally! It’s that time of year when fresh East African coffees hit the roastery. We’ve been anticipating this deliciousness ever since we tasted this new cooperative, Kolla Bolcha, out of the Jimma Zone. Get ready; this will be the first of many Ethiopian micro-lots we will be releasing this year. Delicate flavors of honey, jasmine, and lemon all combine into a sweet, refreshing cup. A perfect Springtime coffee.
Coffee accounts for over 30% of Ethiopia's total export income. Starting in early 2001, the Ethiopian government changed its coffee regulations, allowing coffee grower cooperatives to sell directly to roasters and exporter/importers. Before that time, all coffee had to be sold through the national exchange or the “ECX,” a requirement that resulted in mixing high- and low-quality beans, yielding a uniformly low price. Coffee cooperative unions have been able to negotiate fair agreements with developed countries.
Currently, we work with two different importers, one cooperative, and an estate led producer in Ethiopia. The result of these changes has been incredible on the quality of the coffee. One nice benefit as well has been the deconstruction of flavor profiles within the regions of Ethiopia. Now there are real distinctions of inheriting flavors based on geographical regions and processing methods that show true terroir.
Ethiopia is one of, if not, our favorite producing country. It’s the birthplace of coffee, and we think it can highlight the purest form of coffee you can have.
Kolla Bolcha is new cooperative in the Agaro woreda of the Jimma Zone. Within Agaro, there is a small subregion known as Gera, and this is where the station lies. The cooperative was formed in 2016, but this is actually their very first harvest. Kolla Bolcha falls under the Kata Muduga Union and geographically lies in a portion of the forest between Duromina and Hunda Oli.
The Kolla Bolcha cooperative has roughly 400 members, though that number will grow. The processing is done by using a Brazilian mechanical depulper. Then the coffee beans are then soaked overnight to remove any remaining fruit from the seed. The pre-drying is done under shade for roughly 24 hours before being taken to raised beds and finally finished over the course of 8-12 days. This micro-lot is also grown under shade.
*Informational help from Red Fox Coffee Merchants
- Roast: light
- Acidity: medium acidity
- Body: medium-bodied
- Taste Notes: jasmine, honey, lemon drop, soft tea & delicate
- Process: washed
- Origin: Kolla Bolcha cooperative, Agaro woreda of the Jimma Zone, Ethiopia
- Varietal: Heirloom
- Altitude: 1,900 masl