Ethiopia Biloya Natural

Ethiopia Biloya Natural

in Tasting notes + farm info

Ethiopia Biloya Natural

Origin: Ethiopia

Region: Kochere, Yirgacheffe

Altitude: 1720 meters above sea level

Washing Station: Biloya Washing Station

Farmer: 310 Small Holder Farmers

Variety: JARC

Process:  Natural    


Tasting Notes: Juicy and clean with notes of hibiscus, plum and milk chocolate.

Biloya washing station is located at 1,720 meters above sea level in Kochere, in Yirgacheffe. Over 300 farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing, especially Natural lots like this one.

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. 

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Farmers selectively handpick cherry and deliver it to the washing station station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry.

All accepted cherry is then laid to dry in thin layers on raised beds for approximately 21 days. The station has 136 drying beds. Each bed is marked with a code that makes it simple to keep track of traceability and processing status.

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.


The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.


Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.