top of page




     Gedeo Yirgacheffe 

Coffee grower

     Girma Sintayehu





After years of hard work, Girma Sintayehu established his own small well mill in Biloya. He transformed the equipment that has been specialized in solar processing into a washing processing factory, fulfilling his dream of processing the coffee he grows by himself. He is one of the few farmers in the region to be able make the transition successfully, setting an good example for other farmers who shares the same dream.

Girma manages about 5 hectares of coffee farms in Debo and Biloya area in the Kochere region. Because of this, he named the coffee produced by the processing plant after the two places, Debo and Biloya, and called it Deboya.

Girma's farm is also planted by growing coffee trees together with food crops such as Enset and Tarro. His farm currently has 3 Ethiopian coffee tree species, Dega, Walichu and 74165. 74165 is the champion variety of the 2021 Ethiopian COE. Walichu variety has tall trees, broad leaves, and long coffee cherries. These high cup quality varieties makes us have higher expectations for the future of the Deboya processing plant.






Description Process

After being hand-picked, ripe red coffee cherries are dried for 18-21 days on a raised bed made of bamboo mats. To ensure even drying, the cherries are turned six times a day. After eight days,when the cherry has lost most of its moisture, farmers start covering the cherries with nylon mesh and plastic at night to prevent the dried cherry from absorbing moisture. The moisture level of the beans is monitored from the 15th day, and the cherries are removed from the bed when the beans reach a moisture level of 9.5% to 10.5%. The quality of a coffee lot is influenced by the natural processing technique, as well as the complex interactions between soil, rainfall distribution,temperature, shade, and the genetic makeup of the varieties.

Tasting note 

Perfume lily, orange, cranberry, lemon black tea

bottom of page