ETHIOPIA | BANKO MICHICHA

This microlot comes from the Banko Michicha Washing Station in the Kercha District of the Guji Zone in southern Ethiopia. Various varieties grow here at elevations ranging from 1,900 to 2,030 meters. Kurume, Wolisho, and Dega are found in this particular lot, which was carefully hand-harvested by approximately 150 local smallholder farmers and brought to the local washing station.
The small farms are nestled among the local vegetation and are traditionally managed using agroforestry practices, with intercropping of fruits, vegetables, and other crops—without the use of chemical fertilizers or pesticides.

Guji is part of the Oromia Region and has earned an excellent reputation for high-quality specialty coffees in recent years. The high altitudes, the local microclimate, and the great genetic diversity of Ethiopian coffees create ideal conditions for complex, floral, and particularly fruit-forward cup profiles.

In the so-called “Wine Process,” traditional natural processing is combined with an extended, controlled fermentation. Key principles from winemaking and other forms of controlled fermentation have been adopted: First, the freshly harvested coffee cherries are carefully sorted so that, as far as possible, only ripe fruits are processed. The whole cherries are then placed in sealed stainless-steel tanks, where fermentation proceeds in a controlled manner under conditions of significantly reduced oxygen.
During fermentation, CO₂ is produced, causing pressure to build up in the tank. If the internal pressure exceeds atmospheric pressure, the CO₂ can escape through the valve. This allows the fermentation process to be controlled over a longer period of time while reducing the risk of unwanted off-fermentations. In addition, yeast cultures are used with this lot to specifically control the fermentation process.
The duration depends primarily on temperature changes within the tanks and typically lasts four to five days.

After fermentation, the coffee cherries are not pulped but are dried as “natural” coffee, with the pulp and skin still intact. To do this, they are laid out on elevated African Raised Beds for about 15–18 days and dried slowly in the sun.

The combination of ripe cherries, a long, controlled fermentation, and slow natural drying defines the unique character of Banko Michicha—intensely fruity, juicy, and complex, with wine-like aromas reminiscent of red grapes and berries.