GUJI TABE BRUKA / ETHIOPIA

TABE BRUKA CWS

Tabe Bruka Coffee Washing Station is located near the village of Suke Walakata in Uraga, Guji Zone, Oromia State. The washing station is operated by Bulukme, an exporter. The owner and general manager, Tadess Erema, has been involved in the coffee industry since 1995. He owns three washing stations and two dry mills, and supplies coffee with the goal of producing specialty coffee.
Bulukme exports Arabica coffee from Ethiopia in general, and is particularly knowledgeable about coffee produced at high altitudes around 2000m in Sidamo. Bulukme also owns two farms in Oromia State and is working to improve production techniques and quality. In addition, by advising over 700 producers in the Guji Zone through partnerships using the techniques from their own farms, they are spreading specialty coffee production to the local community and supporting sustainable agriculture throughout the region.

Bulukme established the Tabe Bruka Washing Station in 2008. It was the first washing station in this area, which previously had none. Beyond coffee, Bulukme has contributed to building schools and roads in the area as part of its social mission, supporting the local coffee industry and livelihoods. Currently, about 300 small-scale producers living in five surrounding communities (10-20km away) deliver cherries to Tabe Bruka. To produce high-quality coffee, incentives are provided based on cherry quality, motivating producers and aiming for sustainable coffee production.
It is common for individual farmers to intercrop food crops in addition to coffee. Ensete (false banana plant), in particular, is a staple food in this region, with the main food being made from starches stored in its roots. It also has the characteristic of storing a lot of water in its trunk, which is said to maintain a certain level of humidity in the farmland and protect coffee trees during dry seasons when there is no rain.

Quality and Direct Trade

Cherries brought in during harvest season are re-sorted to ensure uniform ripeness, and floaters and overripe cherries are carefully removed in water tanks. After pulping, they are washed in channels with water from the nearby Bruka River after 24-36 hours of fermentation, resulting in wet parchment. During the drying process, they are stirred and hand-picked repeatedly for about 10 days to become dry parchment. Under Ethiopian regulations and agreements, they were required to deliver to the ECX (Ethiopian Commodity Exchange), which meant their coffee lacked sufficient traceability and evaluation. In recent years, with changes in these distribution regulations, they have independently engaged in direct trade of coffee and have gained high recognition worldwide.