Boreta Woyo Station
Background
Boreta Woyo is one of our remarkable stations, located in the highlands at an altitude of 2100–2300 meters above sea level. Named after the nearby kebele, Boreta Woyo, where "Woyo" signifies "Glory"—the Glory of Boreta—this station is dedicated to preparing specialty coffee. It sources coffee from the areas of Toga, Bare, and Daguche, working closely with 255 dedicated coffee suppliers and farmers. Identified by station code 1034, Boreta Woyo is recognized for its exceptional quality and commitment to the art of coffee production.
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Elevation - 2100 – 2300 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Bona
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Processing Method: ,Natural Coffee, Washed Coffee, Natural Anaerobic
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Station Owner/Producer: Asefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 305
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Number of Washing Tanks: 13
Processing Method
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Natural Coffee - Fermented for 72 hours to remove mucilage.
- Thoroughly washed after fermentation.
- Dried on beds for 8 days.
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Washed Coffee - After washing, coffee is fermented in barrels.
- Two fermentation times: 36 or 42 hours.
- Drying takes 8 days.
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Natural Anaerobic - Fermented in barrels for 72 hours.
- Drying takes 9 days..
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Washed Anaerobic - After washing, coffee is fermented in barrels.
- Two fermentation times: 36 or 42 hours.
- Drying takes 8 days
Downloadable Photos
