Heleph coffee Exporter

AYELE TULU COFFEE

TRACEABILITY REPORT

Anaerobic Coffee Process

guwacho-sidama
DEMEKA BECHA WASHING STATION

Demeka Becha site is situated at the top of a hill, which is ideal for airflow along the drying beds. The Demeka Becha site is owned by Ayele Tulu, a Sidama man who is deeply integrated into the local area of Bona Zuria where he has a few sites.

The Demeka Becha site pulls cherries from nearby communities including Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale—close to 10,000 producers are situated in the areas surrounding the washing station. Producers bring their cherries to be weighed on the characteristic blue scale, logged in the book by Cashier and General Manager, Alemu Gobaro, and floated before being dumped into the air-tight tanks that provide a no oxygen “anaerobic” environment for 72-120 hours.

Finally, the coffee goes through traditional natural processing. They shadedry it on raised beds for 28 days. After being dried then the coffee beans are moved to the locked storehouse to await trucking to Addis Ababa and final processing.
TRACEABILITY INFORMATION

AYELE TULU COFFEE

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