Boji

Region: This coffee comes from the world-famous Yirgacheffe region, specifically the Kochere district in the Gedeo Zone of the Southern Nations, Nationalities, and Peoples’ Region (SNNPR), Ethiopia. The area’s high altitude, fertile soils, and cool climate create ideal conditions for producing complex, aromatic coffees with exceptional clarity.

Farm / Washing Station: Sourced from the Boji Washing Station in Kochere, which collects and processes cherries from around 500 smallholder farmers in the surrounding hillsides. Farmers handpick only the ripest cherries, which are then processed using an anaerobic natural method. In this process, whole cherries are fermented in sealed tanks without oxygen before being dried on raised African beds. This method intensifies the coffee’s fruitiness and produces bold, wine-like flavors.

Altitude: 2,100–2,300 meters above sea level
Varieties: JARC (Jimma Agricultural Research Center selections) & Local Landraces
Processing Method: Anaerobic Natural – fermented in oxygen-free tanks, sun-dried on raised beds
Tasting Notes: Melon • Peach • Tropical Fruit Mix • Wine
Cup Profile: Bold and fruit-forward with a juicy tropical complexity, silky body, and a lingering wine-like finish.