Taste characteristics of Yejashefi biloya Coffee correctly drinking Faye Xuefei biloya Coffee

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The Biloya washing station was built in 2001 and processes nearly 1 million kilograms of coffee fruits from 211 small farmers each year. There are 138 raised drying beds on 2.5 hectares of land. When ripe cherries arrive, they are sorted by hand to separate less dense cherries.

The coffee sent to the Biloya water washing station grows at an altitude of 1700-2000 meters. There are several floors of drying platforms on the slope below the water washing station, and workers at the Biloya washing station sort the cherries by hand as the coffee dries on the raised bed. The grid material allows air to flow above and below the coffee to prevent the formation of any mold or mold. It takes 18 to 21 days for cherries to dry. After the naturally processed coffee is ground, the dried cherry pulp and parchment are immediately removed, then stored in a warehouse 50 cm from the wall and 15 cm from the ground, and finally transported to the final processing warehouse in Addis Ababa, where color classification and packaging are carried out for shipment.

The Biloya washing station employs men and women, and 211 sharecroppers who transport cherries to the Biloya washing station grow coffee, common shade trees Bibira, Cordia Africana and self-sufficient Ensete osum on an average of 0.5-2 hectares of land. The Biloya washing station is named after the small town of Biloya, which is located in the Kochere district of the Grand Yega Sheffield Coffee area (greater Yirgacheffe coffee area).

Kurume is one of the Ethiopian coffee varieties from Yirgacheffe. Surveys conducted between 1989 and 1994 helped to determine the local land race. Before the 1970s, Ethiopia had little deliberate breeding or variety selection at the national level; individual farmers chose seeds locally to propagate their crops. However, a devastating epidemic of coffee berry disease in the 1960s led researchers to establish the Jimma Agricultural Research Center (JARC) and began cataloguing coffee trees, which proved that they were resistant to both coffee berry disease and drought and had high yields.

These selections are made as a national crop improvement project, but in the fields, newly selected and resistant varieties do not perform well in climatic conditions different from Jimma, and Jimma is the breeding ground for these crops. JARC researchers focused on the classification and selection of local land varieties that naturally adapt to the environment in which they have grown and represent the coffee flavor of many coffee-growing areas in Ethiopia.

Kurume is a regional variety found in Yirgacheffe area. Like varieties in many regions, the names of coffee varieties are borrowed from local trees. Kurume trees bear small fruits and have a good year, similar to the small cherries of Kurume coffee, with a bumper harvest. Kurume is a variety commonly cultivated by farmers in Gu Ka producing areas and Gdeo (including Yirgacheffe). Sometimes, the name Kurume is applied to the varieties selected by JARC because the trees look similar.

Dega is another local landowner named after local trees. The wood of Dega trees gives off a sweet aroma when used as firewood, similar to the smell of roasted coffee. The Amharic word "dega" means "cool upland area" and also applies to the agro-ecological conditions for the growth of dega coffee.

Wolisho is another coffee variety named after Gedeo and native trees in the surrounding area. The tree bears big fruit, but its annual yield is unstable. Wolisho coffee has big cherries and long leaves.

Coffee from Biloya is ready for export at Tracon Trading's 30, 000-square-meter coffee cleaning and storage plant in Addis Ababa. The factory is equipped with modern Ping Herris coffee processor and Buller Z+ color separator. This machine can process six tons per hour. All processing work is mechanical and electronic, including the final manual picking on the conveyor belt. The factory's six silos can hold about 15000 metric tons of coffee at a time. The warehouse is clean, with adequate lighting and ventilation, which is ideal for maintaining the quality of coffee.

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