Ethiopia - Udesa Fora Station | Washed - Archived
Udesa Fora Station is located in the Sukke Chiga Kebele of Kercha, in Ethiopia’s Guji zone, and it is managed by Mekonnen Beriso. The name “Udesa Fora” translates to “resting under a tree,” inspired by the shade-grown coffee of this region. Between 300–400 farmers contribute their cherries to the station, primarily growing the heirloom 74112 and 74158 varieties at elevations ranging from 1,900 to 2,100 m.a.s.l. This washed lot begins with meticulous cherry selection once they are brought to the station. The cherries are then depulped and left to ferment for 72 hours before being washed and spread on drying beds for 8-12 days, depending on the weather.
Udesa Fora’s high elevation mixed with its shade trees offers a unique microclimate. This means cool nights and moderate sun rays that allow cherries to develop complex sugars.
Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entail in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some that they own.
Recommendation:
Resting time: 3 weeks
Espresso: 1:2.2-2.5, 94c
Filter: 1:16-17, 94c
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Description
Udesa Fora Station is located in the Sukke Chiga Kebele of Kercha, in Ethiopia’s Guji zone, and it is managed by Mekonnen Beriso. The name “Udesa Fora” translates to “resting under a tree,” inspired by the shade-grown coffee of this region. Between 300–400 farmers contribute their cherries to the station, primarily growing the heirloom 74112 and 74158 varieties at elevations ranging from 1,900 to 2,100 m.a.s.l. This washed lot begins with meticulous cherry selection once they are brought to the station. The cherries are then depulped and left to ferment for 72 hours before being washed and spread on drying beds for 8-12 days, depending on the weather.
Udesa Fora’s high elevation mixed with its shade trees offers a unique microclimate. This means cool nights and moderate sun rays that allow cherries to develop complex sugars.
Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entail in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some that they own.
Recommendation:
Resting time: 3 weeks
Espresso: 1:2.2-2.5, 94c
Filter: 1:16-17, 94c
