Ethiopia Banko Michicha
This is amazing coffee from the Banko Michica washing station in Ethiopia, filled with floral notes of apricot and Kiwi. Perfect to liven up winter dark with!
Tariku Edma drives the Banko Michica washing station in West Guji, about 8 miles west of the town of Shakiso. Tariku comes from a well-known coffee family and today is the third generation that works with coffee. He has, together with his brother, pushed the washing station since 2009 and they buy berries from several hundred small-scale producers in the area.
The coffee carrier is hand picked and then delivered to the wash station. This coffee is processed according to the "Fullty Washed" method where the first step is a so-called floating in water tanks. This is done when the mature berries drop and the immature stay on the surface and then can easily be sorted away. After the mature berries are sorted out, they are scaled and the pulp is separated from the bean. To remove the last part fruit meat, the beans are added water-filled pools for about 24-48 hours to be fermented. One last step where the coffee is rinsed again is necessary to remove all residues of the fermentation. Then the coffee is placed to dry on raised drying tables for about 2 weeks before packing for further transport.
This is the third year we buy coffee from Banko Michicha, but it has certainly not been like any year. The past year has been difficult for many producers in Ethiopia, Pandemin has continued to set its tracks, especially with a lack of containers to ship coffee in and large interference in the logistics flow. The difficult conflict in northern Ethiopia has been marked by the country, with the Internet blocked in periods and difficulties for trucks to reach the port of Djibouti, further delayed and complicated exports.
What made the situation somewhat better, however, is a change in the laws of Ethiopia, which now allows a laundry station that Banko Michica also export the coffee. Briefly, a step in the chain is taken away, as previously, among other things, a separate exporter was needed, so more money can now accelerate the coffee producers. An additional advantage is that it provides wash stations that Banko Michica more control over the quality.
Region: West Guji
Producer: Banko Michica Washing Station
Farm: Several small-scale producers
Altitude: 1950-2050 m.a.s.l
Variety: Ethiopian Heirloom Varieties.
Process method: Fully washed
Flavours: Apricot, floral, kiwi
Ingredient: 100% coffee