Coffee Process
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CEO NOTES
The spread of organised coffee cultivation in Ethiopia - as related by lsrael Degefa.
Coffee spread to the highland areas of Sidamo where the trees are newer. In my home area, the trees can be 65-85 years old. Trees this mature no longer produce good, flavoursome coffee but farmers have been resistant to replanting due to the perceived interruption in their income. On a side note, in response to this issue Kerchanshe now runs a range of ...
Kilenso Mokonisa
Washing Stations
- No Stations
Branch Profile
Kilenso Mokonisa
Location - Kilenso Mokonisa Processing Site Altitude - 1850-2200 masl
Kilenso Mokonisa is one of the smallest villages in the Guji Bule Hora Oromia Region of Ethiopia. Part of the West Guji Zone, Kilenso Mokonisa is bordered on the south by the Dawa River which separates it from Arero on the southwest by Yabelo, on the west by the Southern Nations, Nationalities, and Peoples Region and Gelana Abaya, on the northeast by Uraga, and on the east by Odo Shakiso.
Site decription
Part of the West Guji Zone, Kilenso Mokonisa was bordered on the south by the Dawa River which separates it from Arero, on the southwest by Yabelo, on the west by the Southern Nations, Nationalities, and Peoples Region and Gelana Abaya, on the northeast by Uraga, and on the east by Odo Shakiso. The largest town of Kilenso Mokonisa is Bule Hora Town, formerly called Hagere Mariam. Most communities in the region still live in the villages and make a living from farming. Coffee is the chief cash crop for most families in the Kilenso Mokonisa village, who grow coffee alongside food for consumption, and other cash crops such as the Ensete ventricosum (Ethiopian banana) and Brassica carinata.
Coffee Type
Coffee from Kilenso Mokonisa was earlier categorized under Sidamo coffee which is a wide geographical classification encompassing much of central and southern Ethiopia. After the establishment of the processing site in 2014, Kilenso Mokonisa and other Guji coffee has found popularity and especially Kilenso has become a customer favourite, due to its unique flavour profile.
Processing
The processing is done in 2 ways; Natural And Washed Coffee Processing.
Natural Processing:- Kilenso Mokonisa processing site has own dry mill with a capacity to produce per 15 Bags/hour. Cherries are hand-sorted from unripe and overripe cherries before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.
Washed Processing:- Kilenso Mokonisa processing site has a wet mill with a capacity to produce 30Bags/hour. Each day, carefully hand-picked coffee cherries collected from farmers are delivered to the Kilenso wet mill and are hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.