Biya Faris

It is traditionally very hard to find single producer lots from Ethiopia. Historically, smallholders pooled lots together and sold as cooperatives or individuals sold their coffee via the exchange with hardly any traceability. This has changed over the years, traceability has returned and the ability to work with individuals now elevates these lots to new heights and the quality is unmatched. Biya is an incredible producer who contributes to the Tokuma Group, a cooperative that has been working with Osito for many years. Biya’s individual lots caught the attention of the Osito team, and finally the time was right to invest in a deeper partnership with the contributing producers. Biya’s farm is located 2000-2200 metres above sea level, sprawled over 10.5 acres in the Bashasha Kebele region in Jimma. A combination of JARC 74110 & 74140 heirloom varieties make up this coffee. The Jimma Agricultural Research Center (JARC) categorised and developed these from outstanding examples in the region. 74110 is derived from the “mother tree” in the Bishari village in the Oromia region, selected for its compact size and disease resistance. From the Metu region comes 74140, a variety with broad leaves, dense clusters of cherry and a resistance to leaf rust. Biya processes most of his coffee naturally, dried on raised beds for up to 21 days resulting in a very clean cup. Rich tasting notes of bitter sweet Campari, cacao nibs and apricot tarte tatin are a little different for Ethiopia, but we gravitate offbeat and unique things, so naturally we had to have it.