Biya Faris
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About this coffee
Sourced from the Bashasha Kebele in the Jimma region of Ethiopia, Biya Faris is a standout producer who has transitioned from selling cherry to cooperatives to processing on his own 10.5-hectare farm.
Grown at high altitudes between 2,000 and 2,200 metres above sea level, this lot features JARC-improved varieties (74110 and 74140) known for their disease resistance and complex flavour profiles.
After selective handpicking, the ripe cherries are laid out on raised drying beds, where a dedicated team of workers turns them frequently to ensure even drying and removes any defective cherries. The drying process is slow and careful, taking approximately 18 to 21 days to reach the optimal moisture content. Once dried, the coffee rests in a warehouse on the farm for 30 days before being transported to a dry mill in Addis Ababa for hulling and grading. This extended drying and resting period is crucial for developing the coffee's signature sweetness and complexity.
