Ethiopian anaerobic coffees still represent a small fraction of the country’s substantial coffee production. Fortunately, many of these coffees are created by ambitious and successful processors and exporters, ensuring exceptionally high quality. This particular lot comes from an independent group located near the heart of the Gedeo zone. It features a sweet, creamy, winey profile with intense fruitiness, achieved through extended anaerobic cherry fermentation and careful, consistent drying.
Biloya is situated in the Kochere district, which is near the center of the renowned Gedeo Zone. This narrow section of highland plateau is populated by knowledgeable farmers and fiercely competitive processors, and it is widely recognized for producing coffee known around the world as “Yirgacheffe,” named after its most famous district.
Kochere is one of the largest districts within Gedeo. The Gedeo Zone is named after the Gedeo people who are indigenous to this region. As a coffee terroir, Gedeo, or “Yirgacheffe,” has been regarded for decades as a benchmark for beauty and complexity in Arabica coffee. Its coffees are known for their beguiling ornate and jasmine-like characteristics when fully washed, and for being seductively punchy and sweet when sundried. Many roasters consider Gedeo, or “Yirgacheffe,” to be one of the terroirs that inspired their lifelong admiration for coffee.