ETHIOPIA ESAYAS BERISO BOKU ANAEROBIC WASHED

Esayas Beriso is the farmer behind the product Boku. His farm is located in the Hambela Wamena district, in the Oromia Region, Ethiopia and sits at an impressive 2,350 meters above sea level. Esayas primarily cultivates the local 74158 variety, known for its exceptional cup quality.  

Esayas Beriso began his career in Dimtu, working in a government office before gradually entering the coffee business. He and his brothers initially collected coffee cherries from surrounding farmers, selling them to local wet mills. As their venture grew, Esayas planted his own coffee trees and, in 2009, left his government position to fully commit to coffee farming. Today, his wife, Meskerem, plays an integral role in managing harvest operations, as well as overseeing the purchase of cherries from neighboring farms. Esayas has been working with SNAP, our Ethiopian export partner, since 2017. 

Since its founding in 2008 by Negusse, SNAP has established itself as a key player in Ethiopia’s specialty coffee sector, providing training and resources to farmers while maintaining a strong focus on sustainability and quality in every washing stations (Sidama, Yirgacheffe, and Guji Zone). Through this partnership, Esayas continues to refine his production methods and bring exceptional Ethiopian coffee to the world.

Snap is committed to enhancing farmer livelihoods and elevating coffee quality. Through their comprehensive approach, they provide training to over 6,000 farmers, equipping them with the knowledge and skills needed to improve nursery management, coffee production, and processing. Farmers receive free or low-cost inputs, including fertilisers, sprays, and pesticides, to support their profitability in the face of rising costs.

The focus on quality extends to strict cherry sorting throughout the entire process, ensuring only the best cherries move forward. Snap’s dedication to sustainable practices encompasses soil and water conservation, as well as deforestation awareness. By training farmers in these areas, they contribute to the overall improvement of rural livelihoods and environmental sustainability.

SNAP Specialty Coffee plays a pivotal role in the coffee industry, making a positive social impact, promoting sustainability, and consistently delivering exceptional quality from the heart of Ethiopia.

The anaerobic washed process includes a controlled fermentation stage. After meticulous cherry selection, the cherries are fermented for 72 hours (or 120h) in dry, shaded barrels, with Esayas closely monitoring the process. Once fermentation is complete, the cherries are washed and moved to shaded drying beds, before being milled and packed for sale.

In this cup, we're tasting florals and juniper with a white peach sweetness rounding out the cup. The coffee balances a delicate mouthful with a juicy cup quality. We're loving afternoon cups of this on the V60 or the Aeropress.