Etiopien Yala Bombe, natural, Sidamo Grade 1, Friskristet kaffe, hele bønner. Mellemristet

Ethiopia is considered the cradle of coffee, based on the fact that it was in the forest of the Kaffa region where Coffea Arabica was discovered. Today, Ethiopia is one of the most compelling coffee-producing countries with a great diversity of flavors.

This Coffee

Coffees from Sidamo have a distinct character and unique cup profile that justify considering them as some of the best in the world. The region hosts some of the country‘s highest altitudes for coffee cultivation, ranging from 1,500 to 2,200 masl. As a result, coffees ripen slowly and hence develop more intense flavors. Sidamo is also the source of many of Ethiopia‘s grade 1 and grade 2 beans, its two highest quality grades.

A great example is this natural lot of the Jarc 74158 variety. It was produced by a small group of farmers located in the village of Shantawene in the municipality of Bombe, in Bensa. The group is composed of around 300 farmers, who deliver their cherries to the Ayla - Testi Coffee Washing Station. During the harvest season, red ripe cherries are collected and then immersed in water tanks to remove any floaters. Then they are slowly dried on raised beds for 30 days. The beds are strategically installed in spaces exposed to more wind rather than extreme sunlight, helping the cherries to dry slowly and keeping the embryo active and healthy throughout the drying period.

Coffee in Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.