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Biloya

Biloya
Biloya
Biloya
Biloya
Biloya
Biloya
Flavour profiles

Orange Blossom, Dried Apricot, Peach

Regular price £10.90 10.90

Farm information
Method
Washed
Producer
The Biloya Cooperative
Region
Gedeo, Yirgacheffe
Varietal
Heirloom
Elevation
1,600 - 2,500 masl

Built in 2001, Biloya washing station processes nearly one million kilograms of coffee cherries per year. Biloya is named after the town, which is in the Kochere district of the greater Yirgacheffe coffee area.

The coffee in Yirgacheffe is grown at high altitudes in iron rich soils with a spread of genetic diversity provided by the heirloom varietals. Coffee is washed in floatation tanks to remove any plant debris and undesirable beans. It’s then fermented, and the mucilage is removed before the coffee is left out to dry. There are several tiers of drying tables on the slope below the Biloya washing station, and the workers turn and sort all the beans here by hand.

Biloya is a quintessential washed Ethiopian coffee, with a complex acidity and refined, floral flavour notes.

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BREW RATIOS

Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins

ROAST DAY

Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.

ROAST TYPE

We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

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