Discover our coffee source – Guji Bore

Bore is one of the woredas in the Oromia Region of Ethiopia. Bore is located in the southern Ethiopian highlands of Guji, home to the Guji indigenous community. It is bordered on the south by Ana Sora, on the west by the Uraga, and on the north and east by the Southern Nations, Nationalities, and Peoples Region. The altitude of this woreda ranges from 1800 to 2900 meters above sea level.

Coffee from Bore is categorized under Guji coffee which is a wide geographical classification encompassing much of central and southern Ethiopia. Bore and other Guji coffee have found popularity and especially Bore have become a customer favorite, due to its unique flavor profile.

Kerchanshe Trading PLC established its processing site in Guji Bore in 2018.

  • Agro-Ecology of Guji Bore
  • Rainfall: Maximum 1200ml Minimum 2000ml
  • Altitude: 1800 to 2900
  • Soil Type: Fertile Volcanic Red Soil or Deep Sandy Loam
  • Humidity: 50-70%
  • Harvest Period: October- January
  • Export Grade: Gr. 1, 2 Natural.
  • Number of Members: 3000 farmers
  • Drying Method: Sun-dried on raised beds, on the patio, and by Drier machine
  • Total Production Area: 4, 5154.50 hectares

Method of Coffee Processing

Natural processing method

Bore processing site has its dry mill and can produce 15 Bags/hour. Cherries are hand-sorted from unripe and overripe cherries before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed.

Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.

The natural process means that the beans are left to dry in the cherry after it is picked. This is a tricky process to do well, as the beans need to be turned over for consistent and even drying.

If some cherries are not dried it will give a moldy flavour to the cup as well as over fermented flavors.

But when it is done well, it gives a sweet cup and a bigger body. In the case of Bore, the natural process is what enhances the blueberry mousse character in the coffee.

About the Coffee

  • Flavour profile: Spicy Notes like Cardamom, Clove, Rue, and citrus-like blueberry, sweet lemon, papaya, Chocolate notes, and Long after taste like Lemongrass.
  • Varietal: Bourbon, Typica, Heirloom varieties
  • Processing: Natural and Washed
  • Body: Medium to Full body
  • Acidity: Medium to Medium Pointed or Sharp Pointed
  • Raw: Has small to medium-sized bean, greenish, and greyish in colour