What is a “washing station” in Ethiopia?

Some Ethiopian coffee brands are named after washing stations.
What is this washing station and why is it necessary?

Ethiopian coffee farmers are small-scale farmers

Many producers in Ethiopia run small farms with their families. The average producer's farm is less than 1 hectare in size.

There are very few farmers who have the facilities to carefully select (produce and process) their own harvested coffee cherries.
Therefore, a cleaning station = washing station is required.

Washing Station purchases its coffee cherries directly from hundreds of small farmers in the surrounding area.

The coffee beans harvested by each farmer are delivered to the washing station on the same day and are tagged with date and grade. It is then processed through traditional full washed and natural refining processes.

Farmers are free to trade with agricultural cooperatives or privately run washing stations, choosing whichever one will buy at a higher price.

In addition, the washing station performs thorough sorting, including channel sorting and screening, and manual removal of defective beans, in order to produce high-grade beans of Grade 1 and Grade 2.

As a result, Washing Station became well known for producing high-quality coffee year after year.

A washing station known in the Sidamo area

The Sidamo region in southern Ethiopia is known for producing high-quality coffee, and is said to be the standard quality for washed coffee in Ethiopia.

Located in this area is the Bonazuria Washing Station, owned by Tracon Trading. Tracon, which exports high-quality Ethiopian coffee to international markets, has an environmentally friendly washing station and is committed to sustainable high-quality coffee production.
CROWD ROASTER has a lineup of coffee from this Bonazuria Washing Station.

In 2008, Tracon Trading Co. acquired the Bonazuria Washing Station along with the farmland, and has been renovating it and working to produce high-grade coffee. As a result of the renovation, the trees on the farm are young, and their strength lies in their production volume and quality.The coffee that benefits from Sidamo's microclimate is strongly reflective of the region's unique flavor characteristics.

During the harvest season, cherries are delivered not only from farmland owned by the company, but also from surrounding small-scale farmers.The cherries are re-sorted using cherries, floaters are removed, and pulping machines are used to remove pulp, and wet parchment is produced. It will be.

It is then transported to the African Bed through a fermentation process and water washing treatment in canals. Although we use a method that follows the traditional washed coffee process, we have set standards for the quality of the water used in the process so that we can store and use clean water that meets these standards.

In addition, we are able to consistently produce high-quality coffee by conducting measurements to ensure that we are always using the best methods, such as managing the time during the fermentation process and checking the moisture and water activity values ​​at the end of drying.
Cool mountain breezes blow into the washing station, which is surrounded by small hills, and this wind is used to dry the washed coffee over a period of about two weeks. Some African beds are designed for drying in the shade and are equipped with agricultural Hikaru , and regular African beds also dry slowly and slowly using blinds depending on the sunlight and temperature, creating the ideal drying method. We aim for quality.

Sidamo's unique citrus flavor, white chocolate-like sweetness, and thick mouthfeel create a satisfying cup balance. It is recommended as a coffee that allows you to fully enjoy the charm of Ethiopia and Sidamo.
Be sure to request one of Japan's leading roasters to roast Bonazuria Washing Station's coffee!