Essegugi Coffee Allona Co-operative Flavor Features_About Enona Co-operative

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Guji Enonna Guji Allona

Guojia: Ethiopia Ethiopia

Producing area: Guji Guji

Class: Grade 1

Treatment method: washing treatment method Washed Process

Variety: local native species Heirloom Varieties

Sea pull: 2000-2100 meters

Wind flavor: citrus, grapefruit, golden sugar, black tea

The village of Enonna (Allona Village) is located in the Guji Highlands of Oromia State in southern Ethiopia. In the village of Enongna, which lies between 2000 and 2100 meters above sea level, because of its unique micro conditions, the coffee produced in the region has a unique pink berry flavor, fresh acidity and a refreshing tropical fruit finish.

The cooperative's own farm area is about 200 acres. Together with the farmers registered to hand in berries in the village of Enongna, the total coffee planting area is about 400 acres. The annual output is about 15-17 containers, most of which are sun-treated beans, of which only about 5 containers are washed beans.

The manager of the Enonna cooperative is Mr. Wodesa Yachisi. When the younger Mr. Wodesa Yachisi took over the management, it gave the Enonna cooperative a leading advantage and began to innovate in terms of varieties, selecting two subspecies, Wolicho and Kurume, from Ethiopian native species in addition to the common Ethiopian native species. In order to comprehensively enhance the quality of cooperative products, apart from the co-operative's own management, it also provides other registered berry farmers with knowledge and education on seed picking and post-processing, that is, to promote the awareness of environmental protection in the cultivation of coffee while conserving the surrounding forests.

On the day of picking, farmers will send the picked coffee cherries to the wet treatment plant in the center of the village of Enonna. After the first round of grading of coffee cherries, the preliminary three steps of peeling, cleaning and grading according to weight will be completed on the day of picking. Shell beans coated with pectin will be fermented for 16-48 hours in a fermentation tank filled with water to remove pectin, depending on the weather at that time. The degummed shell beans will be screened for the third time in the washing channel because of the different density. Next, the shell beans will be dry on the tanning bed for 10-15 days. In the first few days, there will be cover care to avoid excessive exposure, and after a certain degree, the cover will be removed for direct sunlight exposure. During the drying process, regular and careful care is needed to turn the beans to ensure the uniformity of the dry. this step requires detailed care, and most of the local female employees are responsible for the exposure and turning work.

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