Do you know that feeling when an espresso tastes like freshly picked fruit? SOLOMON BOKU from the Prague roastery Tribes of Mokha is exactly that. A sweet, juicy, and rich cup of coffee. Try it, and you’ll taste black cherry, blueberry, and a hint of milk chocolate on the finish.
Solomon Boku , who lent his name to this coffee, is a first-generation grower from the Sidama region of Ethiopia , specifically the Bensa-Hura Tibro area, located at an elevation of 1 ,950 to 1,990 meters above sea level . He bought his farm in 2017 and has since built something more than just a coffee business around it. Today, he employs approximately 200 people who supply him with coffee cherries from across the region; he operates his own processing station; and he also provides local farmers with high-yielding coffee seedlings. He employs women at the station, and his son also helps him run the business. Sidama is one of those Ethiopian regions where specialty coffee is just beginning to make its mark on the map, and lots like this one are the reason why.
The coffee underwent dry (natural) processing directly at Solomon’s station. Both varieties, 74/112 and 74/110, are Ethiopian selections bred for high cup quality and develop their full fruity potential under Sidama’s local conditions. Thanks to natural drying on raised beds, the beans naturally absorb the fruity sweetness from the pulp. It is precisely this process that is responsible for the cup’s rich cherry and blueberry juiciness and the subtle notes of milk chocolate in the finish.
- Producer: Solomon Boku
- Region: Sidama, Bensa-Hura Tibro, Ethiopia
- Elevation: 1,950–1,990 m above sea level
- Varieties: 74/112 and 74/110