Cooperative – Doyo
Altitude – 1800 – 2100 masl
Location – Mana District, Jimma Zone of the- Oromia Region – Western Ethiopia
Preparation – Washed and sundried.
Varietal – Heirloom
The Doyo cooperative is part of the Oromia Coffee Farmers Cooperative Union (OCFCU) which brings together nearly 200 groups from this coffee growing region, which accounts for 65 per cent of the country’s total coffee growing area. The OCFCU is a small-holder cooperative union that represents close to a quarter of a million farmers. It was established in 1999 to allow the direct export of coffee produced by farmers who had organised themselves into cooperatives.
The Doyo Cooperative and washing station can be found near the city of Jimma and has nearly 430 active members and over a thousand semi-regular participants. Coffee is farmed here on areas that are usually smaller than half a hectare alongside other crops such as maize, teff and bananas. The abundance of heirloom varietals and altitudes over 2000 metres above sea level combine to develop deeply complex flavours in the cup, but these are not the only factors that contribute towards the production of this outstanding coffee. The washing station installed at the cooperative was a pioneering station in the area and allows the carefully handpicked coffee to be wet milled on site. Once the cherries have been delivered to the wet mill, they are pulped within 4-8 hours to remove the fruit and 80-90% of the sticky mucilage from the bean. The beans are then left to soak in water overnight before being washed again and spread onto shade covered drying tables. In order to minimalise the risk of pollution in surrounding areas, the Doyo Cooperative has implemented the use of the natural ‘vetiver grass’ in sediment pools to remove any impurities from water used to process the coffee. The wet parchment coffee is then sorted by washing station staff, who will remove any beans that appear to have defects such as being under-ripe or insect-damaged. The parchment coffee is then transported to the final drying tables, where it is left for a period of 7-14 days dependent on weather conditions and is frequently turned over to ensure even drying.