Getenet Grade 1, natural Etiopien, Grønne rå bønner 1000 gr

123,00 DKK

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Swara AB lader ikke noget tilbage af sin storebror Swara AA, hvad angår stor kop og kompleksitet. 

Smagsnoter af brun sukker, mørk chokolade, grapefrugt og lemon. 

Cuppingscore: 85,5

 

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COFFEE GRADE: Bashasha Smallholderss Gr 1 Natural

FARM/COOP/STATION:   

VARIETAL:   Heirloom

PROCESSING:   Natural

ALTITUDE:   1,880 to 1950 meters above sea level

OWNER:   Getenet Jafa

SUBREGION/TOWN:   Gabeneabo

REGION:   Djimma

FARM SIZE:   6,7 hectares

HARVEST MONTHS:   Low elevations: October - December | High Elevations: November - January

 

 

Producer Getenet Jafa is inspired to produce the best quality coffee possible by his pride in his coffee and his country. He’s aided in this endeavor by Sucafina Ethiopia and our Bashasha Project, which help him access inputs, education and broader markets for his coffees. When you taste his coffee, we think you’ll agree that Getenet—and Ethiopia—have a lot to be proud of. 

 

Cultivation

 

Getenet’s farm is small, but is still relatively large by Ethiopian standards. His 6.7 hectares feature a number of coffee varieties, all of which he cares for carefully. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access.

 

Harvest and post harvest

After selective handpicking, Getenet lays his cherry to sundry on raised drying beds. He turns them repeatedly throughout the day to ensure even drying. Cherry dries for approximately 15 to 20 days, depending on the weather. 

About Bashasha Smallholders

Most importantly for our Bashasha Coffees, the 2017 changes to the ECX regulations also gave farmers a chance to apply for export licenses. With these export licenses, farmers can now process, market and export their coffee directly. This system places an emphasis on preserving traceability for each producers’ lots throughout the supply chain. It also means that farmers have more choice and more control over the price they receive. Finally, it provides incentives for farmers who are geared towards quality, benefitting all actors in the supply chain.  

These new laws are giving us a unique opportunity to increase our traceability all while supporting great coffee farmers. We’ve partnered with farmers in Bashasha, a small town in the Agaro Zone of Western Ethiopia, to bring you a selection of Naturals and Fully washed coffees that can be traced all the way to the farmers themselves.

 

Changes to the ECX

Due to recent changes in regulation, even the little guys can directly export their coffee to foreign markets. With Ethiopia’s staggering levels of varietal diversity, we believe that amazing new coffees are just waiting to be discovered. 

The Ethiopian Commodity Exchange (ECX) was established in 2008 as a way to help farmers receive higher prices, get paid more quickly and receive better payment for better quality. To accomplish these goals, the ECX was intentionally designed to semi-anonymize coffees so that those who graded and those who purchased the coffees, did so on the merit of the cup, not the reputation of the name.  

In response to the demand for more traceable coffee, the Ethiopian Coffee & Tea Development and Marketing Authority introduced a bill in 2017 that allowed Ethiopian coffee, including coffee sold through the ECX, to be marketed and sold with full traceability. 

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.

 

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