Who We are
Boledu Coffee is the operator of washing stations in the Yirgacheffe district (Konga,
Gedeb, Aricha) and the Guji district. We have integrated supply chains with our farmer
out-growers in both districts and are organically certified, maintaining traceability
throughout the supply chain to ensure the best quality. Founded in 2018 by two friends
Abiyot Ageze and Mebrahtu Aynalem, the company aims to work with farmers in
partnership to showcase the best of their coffee by bringing the best practices for coffee
preparation & management to Ethiopia and the regions where we work.
We have been producing and exporting both Natural & washed ,high end traceable qualities in our own washing station located in Guji zone, dimtu hamblea natural ,Yirgacheffe konga , Aricha and , Gedeb in halo beriti also vertical agreement in uraga and in sidamo, bombie which is a good place to collect quality coffee from different small farmers. Hence, we can provide you washed & natural processed specialty coffee directly (from washing station to the international market) Ethiopian coffee is very known coffee and it was still an amazing profile we have but still it needs more search and study we believe that still it has a lot of known varieties, also we are so poor on the marketing and logistics as country because of that still the price is very cheap in average.
Why Boledu Coffee
- Award-Winning Excellence
- Ethiopia’s Premier Coffee Terroir
- Innovative Processing Techniques
- Full Traceability & Organic Certification
- Owned & Operated Washing Stations
- Experienced Coffee Professionals
6
Years of Experience
Our Coffee
Our processing
Washed
The washed coffee process starts with harvesting ripe cherries, which are mechanically depulped to remove the outer skin. Beans coated in sticky mucilage ferment in water tanks (12–48 hours) to break down residue. After fermentation, they’re washed to eliminate fruit remnants. The beans then dry on raised beds/patios until moisture reaches 10–12%. Finally, they’re hulled to remove the parchment layer and polished for sorting. This method yields bright, acidic coffees with crisp, clean flavors—common in Colombia and Ethiopia—but requires substantial water compared to other techniques.
Natural
Natural coffee processing, also called the dry method, involves drying freshly harvested coffee cherries intact under the sun. The cherries are spread on raised beds or patios and regularly turned to ensure even drying, which can take 2–4 weeks. As the fruit ferments and shrivels, sugars infuse the beans, creating a sweet, fruity flavor profile. This water-efficient technique, common in arid regions like Ethiopia and Brazil, yields coffees with bold body and complex notes. However, inconsistent drying can risk mold or over-fermentation, requiring meticulous monitoring to preserve quality.
Honey
Depulped cherries retain sweet mucilage ("honey") during sun-drying on raised beds. This layer enables controlled fermentation, enhancing sweetness. Categories (yellow, red, black) reflect mucilage levels and drying duration—black retains the most and dries longest. The hybrid technique yields distinctive flavors while using less water than fully washed processing. It demands vigilant monitoring during extended drying to prevent mold or over-fermentation. This balance creates complex cup profiles prized in specialty coffee markets for their innovative yet traditional character.
Anaerobic
Anaerobic coffee processing ferments cherries in sealed, oxygen-free tanks (typically stainless steel). By eliminating oxygen, unique microbes thrive, slowing fermentation to develop complex compounds like esters and acids. This creates distinct fruity, wine-like, or floral flavors with enhanced sweetness and acidity. Producers meticulously control temperature, pH, and duration (days to weeks) to shape bean characteristics. Popular in specialty coffee, this innovative method emphasizes experimentation, yielding bold, nuanced cups that differ from traditional processes.
