Kolla Bolcha - Ethiopia
Orange Creamsicle, Rhubarb Soda, Candied Ginger
Limited Time Offering Sparkling acidity, creamy citrus flavor, and a tea-latte-like body make Kolla Bolcha a beautiful way to start the morning (or the afternoon). 10/10 recommend on V60, Origami, or Aeropress if you’re feelin' wild. This washed coffee was grown by farmers in the Agaro region of western Ethiopia and processed at the Kolla Bolcha washing station. These folks changed the game for Agaro coffees; complex landrace varieties plus quality processing equals coffee magic. Taste it for yourself.
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Producer Kolla Bolcha washing station
Region Agaro
Process Washed
Elevation 1950-2200 masl
Variety Mixed Heirloom
Source
We all know Yirgacheffe, Guji, and Sidamo, but have you tried Agaro? Specialty coffees from this region of western Ethiopia didn’t find their way into the global market until ten years ago, after the United States Agency for International Development’s TechnoServe project provided new processing equipment to local washing stations.
Once known for less-than-stellar sundried natural coffee, the quality drastically improved with these new resources, improving the lives of those growing it in the process.
Thanks to TechnoServe’s initial investment and the stellar leadership of Kolla Bolcha and Kata Muduga, Kolla Bolcha’s processing is immaculate, leading to an incredible showcase of the terroir and long-lasting cup quality that opens up and evolves over time.
Ripe cherries are fully depulped, then soaked overnight in a fiberglass tank to remove any remaining sugars or mucilage. Thanks to this method, the coffees are perfectly clean by the time they hit the drying beds for around eight days.
