Ethiopia | Bogale Galcha | Kurume – Natural
Tastes of: Blue berry, Tropical, Ripe Pineapple, Red Grape
Bogale Galcha’s neighbours come to him before they plant. Born and raised in Ela Tenecha, a high, cool village in Yirgacheffe, he grew up on his family’s coffee farm and became known locally as a coffee “breeder”, the person other growers ask about which varieties to choose. When he started his own family he inherited around 1.5 hectares, and broke with local custom by putting most of his income into his children’s schooling rather than their labour. His eldest son went on to a postgraduate degree in plant breeding and now teaches at Dilla University. Bogale is among the oldest farmers in the area today, and his children help him keep his 3.39 hectares productive.
This lot is Kurume, alongside some 74110, grown at 2,091 metres. Kurume is a local landrace that thrives in Ela Tenecha’s cool climate; 74110 is an Ethiopian selection prized for its quality and adaptability. Both grow here in deep red nitosol soils, with around 1,850mm of rain a year.
Processing starts at the tree. Only fully ripe red cherries are picked, then sorted by hand to remove anything unripe, overripe or insect-damaged, a job that carries on right through drying. The cherries dry whole in a single layer on raised bamboo beds, turned every 30 to 60 minutes in the first days and covered with mats in peak heat or rain. After around 21 days, at 9.5 to 10.5% moisture, they are hulled and graded for export.
Discover our brewing guide here for our favourite preparations.
