Biftu Gudina FW Limu G1

The Jimma region in southwestern Ethiopia is infamous for its low-quality production of the unwashed Djimma 5 grade. The grade is synonymous with poorly produced and processed natural coffee. A low quality that pairs with low selling prices for the coffee, both nationally and internationally. This all changed in 2011 when local producers formed a cooperative and purchased a wet mill with the support of Technoserve. This allowed them to produce washed coffees of high quality and receive much higher selling prices for the coffee.

The premiums from their high quality, high price coffees are also partly reinvested in the washing station infrastructure. The cooperative has a reserve fund and also purchased a second depulping machine to service more producers in an efficient way.

Biftu Gudina washing station follows the traditional Ethiopian methods for washed coffee but does this at a high level. “Biftu Gudina” literally means “a ray of development”, which nicely reflects what a properly managed cooperative and washing station can mean to a community! 

Washed processing at the Biftu Gudina washing station follows the traditional Ethiopian methods. An initial cherry screening through flotation and a visual check holds back unwanted cherries. The depulper tears off the cherry skin and some mucilage. Next, the coffee ferments under water for 36 to 72 hours. 

Once the mucilage has broken down sufficiently, the coffee is released into the washing channel for cleaning. During this step, the station’s staff pushes the coffee through channels. This separates the coffee in parchment quality grades according to its density. Remaining floaters are easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours.

Finally, the wet parchment is carried out to the drying field. During the first day of drying, the parchment rests on the pre-drying tables to let the excess water run off. Here, detecting and removing defects when the coffee is still wet is easier. After one day, the drying field staff transfers the wet parchment to other tables where it will dry for up to 12 days. During this period, they regularly turn the parchment to ensure even drying and to avoid defects. Once dried, the coffees rest in a warehouse until the cooperative finds a buyer.

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.

The Duromina cooperative is part of the Kata Muduga Multipurpose Farmers’ Cooperative Union. Kata Muduga is the umbrella organization supporting some of the biggest and best coffee-producing cooperatives in Ethiopia today. It’s also one of the most farmer-focused inions. It consistently generates some of the highest prices paid to farmers in the country. The Union’s General Manager, Asnake Nigat, has been part of the story of these coffees from the beginning. Asnake was a business advisor with the Technoserve Coffee Initiative, a development project funded by the Bill and Melinda Gates Foundation, before joining Kata Muduga.