Butucha washing station is located in the Gedeb woreda, which is part of the Yirgacheffe zone (also known as Gedeo). Download the Yirgacheffe zone map and discover the exact location of the Gedeb woreda. The coffee that Butucha washing station collects is cultivated at heights ranging from 1945 and 2100 m.a.s.l. by 1500 smallholders.
Butucha washing station was established in the 1970’s and is named after the grandfather of the current owner, Mr. Alemayehu Tilahun. “Coffee is my life. I cannot live without coffee”, Alemayehu explains. Alemayehu works together with Ardent Export. They take responsibility for the documentation and transportation within Ethiopia.
Alemayehu and Ardent Export are both convinced that the success of their quality lies in their attention to details in each aspect of the process. The ripened cherries reach the pulpery within 8 hours. Once there, the outer cherry is removed and fermented for 36 to 48 hours. Then, coffee is washed in fresh water from the Moto River, and shade dried until the parchment reaches a moisture content of 12 percent.
Coffee from Butucha washing station is supremely sweet and juicy. A typical flavor profile will reveal blackcurrant, nectarine, and berries.