Atoma Washing Station (Telila Site 2)

The Atoma Washing Station, often referred to as Telila Site 2, represents a significant expansion of quality-focused coffee infrastructure in the Jimma region of Ethiopia. Located in the Gera woreda, the station is owned and operated by Mike Mamo of Addis Exporter, a seasoned coffee professional who also established the original Telila Washing Station in 2019. The development of Atoma was driven by a strategic vision to elevate the processing potential of coffees from the Jimma region, which has historically been overshadowed by more famous origins like Yirgacheffe and Sidamo but is now recognized as a premier specialty coffee area.

In the context of Ethiopian coffee production, washing stations like Atoma act as essential hubs for smallholder farmers. Most producers in the Gera area operate on small plots of land, typically under one hectare, and lack the individual infrastructure to process their own cherry to specialty standards. By delivering their harvest to a centralized station, farmers gain access to professional sorting, pulping, fermentation, and drying techniques that are necessary to produce high-grade, washed Arabica coffee.

The operational philosophy at Atoma is centered on traceability and quality control. By working closely with local communities, the station facilitates a direct link between the farmers and international roasters. This model allows for greater transparency in the supply chain, ensuring that farmers receive competitive prices for their cherry. According to ownership, this economic stability has tangible impacts on the community, enabling farmers to invest in their homes, education for their children, and crop diversification to mitigate the risks associated with the volatile coffee market.

Processing at the station involves rigorous intake procedures, including floating cherries to remove under-ripes and visual inspection to ensure only the highest quality fruit is processed. The station handles various coffee varieties, including JARC-released cultivars like 74110 and 74112, alongside indigenous local landraces. These varieties, combined with the high-altitude environment of the Jimma zone—often ranging from 1,900 to over 2,100 meters above sea level—contribute to the dense, sweet, and complex flavor profiles that have become synonymous with the Telila and Atoma output.

The establishment of Atoma as a second site reflects the success of the initial Telila project. The partnership between the station and international specialty coffee entities, such as Osito Coffee, has been instrumental in bringing these coffees to a global audience. By providing the necessary machinery and technical expertise, the station allows for experimental processing methods that might otherwise be inaccessible to small-scale producers in the region.

Ultimately, the story of Atoma is one of modernization within the traditional Ethiopian coffee landscape. It highlights the shift toward professionalized, quality-driven processing that empowers smallholders while providing roasters with consistent, traceable, and high-scoring green coffee. As the station continues to operate, it remains a focal point for those looking to understand the evolving potential of Jimma’s coffee production and the impact of direct-trade relationships on rural Ethiopian livelihoods.