Ethiopia
Kola Bolcha

Washed process Ethiopian Heirloom

Flavour: lemon curd, white peach, orange blossom

Body: Acidity:

Kola Bolcha is a relatively new cooperative in the Agaro woreda of the Jimma Zone. Within Agaro, there is a small subregion known as Gera, and that’s where you’ll find this washing station.

Kola Bolcha falls under the Kata Muduga Union and geographically sits within a portion of the forest between two other washing stations whose names may be familiar: Duromina and Hunda Oli.

The Kola Bolcha cooperative has around 400 members, though that number will grow. The cooperative’s increasing experience and skills in producing amazing washed process coffee is a drawcard to new members seeking experience and also the higher earnings possible within the specialty coffee market.

Once again, in large part due to the efforts of Technoserve, a non-government organisation who have been working in East Africa to bring farmers the right training, processing facilities and services, needed can grow coffee for the specialty market and significantly boost their incomes.

Jimma, in the southwest of Ethiopia, was traditionally associated with lower commodity-grade coffee. With increased exposure to specialty coffee and education from partners such as Technoserve, the truly great potential of this area is beginning to be realised.

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by keta Muduga and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Kola Bolcha Cooperative
Country: Ethiopia
Region: Gera, Agaro
Altitude: 1900-2200m above sea level
Varietals: Ethiopian Heirloom
Process: washed
Body: Light
Acidity: Bright
Tasting notes: Lemon curd, white peach, orange blossom
Roast style: Omni (filter + espresso)

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.