Ethiopia, East Africa
Coffee production in Ethiopia is a longstanding tradition, which dates back dozens of centuries. Ethiopia is where Coffea arabica, the coffee plant originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market.
Coffee still grows wild in Ethiopia’s mountain forests. Ethiopian farmers cultivate coffee in four different systems, which include forest coffee, semi-forest coffee, garden coffee and plantation coffee. About 98% of the coffee in Ethiopia is produced on small farms and it is the country’s most important export.
Ethiopia is Africa’s third largest coffee producer. There are about 700,000 coffee smallholders in Ethiopia, of which 54 percent are in semi forest areas. Coffee has been part of their indigenous cultural traditions for more than 10 generations.
Varietal: Heirloom
Producer: 675 Producers Around the Mills
Elevation: 1,850 – 2,150 MASL
Processing: Fully Washed
Region: Kochere, Gedeo Zone
Cup Profile: crisply sweet, jasmine, lemon zest, peach, sandalwood, almond in aroma and delicately rich cup. very classy Yirgacheffe
These small coffee farmers deliver ripe cherries to Aricha mill, where the cherries are sorted then dried on raised beds in thin layers. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying of the cherries.
Four to six weeks later, the dried cherries are hulled and transported to Addis Ababa, the capital of Ethiopia. They are stored in cool temperatures to retain quality and finally milled and bagged prior to export.
Varietal: Heirloom
Producer: 675 Producers Around the Mills
Elevation: 1,900 – 2,100 MASL
Processing: Natural on Raised Beds
Region: Aricha, Gedeo Zone Southern Nations
Cup Profile: complex fruit blend, mid body, creamy texture and dried flowers aroma
Ethiopia is the historic origin of coffee and even today, the breadth of its flavour experience is profound. Yirgacheffe charms you with its high citrus notes and its deep bass foundations, its sensual wisp of flowers and its round body. This classic Ethiopian coffee is a natural processed coffee dried on raised African beds.
It is believed that Yirgacheffe town is where Coffea Arabica, so highly valued and appreciated first originated. The traditional Ethiopian word for coffee is Bun or Bunna.
Varietal: Heirloom
Producer: 675 Producers Around the Mills
Elevation: 1,800 MASL
Processing: Natural on Raised Beds
Region: Oromia
Cup Profile: citrus, blueberry, blackberry, balanced acidity, sweet, fruity aromatic
This washing station founded in Limu Kossa is managed by full-time farmers that focus on cultivating exquisite Ethiopian Heirloom varietals across 3,250 hectares of land.
These farms cultivate their Heirloom varietals to be as close to their wild-grown counterparts as they can, made possible by exceptional agroforestry practices. The plants grow in the shade of 43 different species of trees, allowing for slow cherry development and beans that are more dense and flavourful.
Varietal: Heirloom
Producer: Yidnakachew Dabesa
Elevation: 1,200 – 2,00 MASL
Processing: Washed
Washing Station: Wonberta Coffee
Region: Yirgacheffee, Oromia
Cup Profile: bright, highly fragrant and deeply full of rich flavours. sweet berry fruits combine with flowery flavours pushing forward a floral jasmine aroma
This washing station founded in Limu Kossa is managed by full-time farmers that focus on cultivating exquisite Ethiopian Heirloom varietals across 3,250 hectares of land.
These farms cultivate their Heirloom varietals to be as close to their wild-grown counterparts as they can, made possible by exceptional agroforestry practices. The plants grow in the shade of 43 different species of trees, allowing for slow cherry development and beans that are more dense and flavourful.
Varietal: Heirloom
Producer: Yidnakachew Dabesa
Elevation: 1,200 – 2,00 MASL
Processing: Washed
Washing Station: Wonberta Coffee
Region: Yirgacheffee, Oromia
Cup Profile: bright, highly fragrant and deeply full of rich flavours. sweet berry fruits combine with flowery flavours pushing forward a floral jasmine aroma
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them along with a heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked every few hours throughout the day.
This process means that they are not always dried evenly, which helps create the funky taste of an Ethiopian natural. It’s a proud tradition and it certainly packs a punch!
Varietal: Heirloom
Producer: Various Smallholders
Elevation: 1,200 – 2,00 MASL
Processing: Natural
Washing Station: Wonberta Hambela
Region: Guji Zone, Oromia
Cup Profile: clean, honey, creamy apricot, chocolate, tropical fruity and complex
Nekempte Coffee is known for its pleasant acidity and healthy body. It also exhibits a slight, yet distinct fruity flavour. This particular coffee has good acidity, medium body with pleasant floral and fruity flavours. A gourmet grade coffee that brings strength laced with flavour.
Varietal: Heirloom
Producer: Various Smallholders
Elevation: 1,700 – 2,200 MASL
Processing: Natural
Region: Guji Zone, Oromia
Cup Profile: medium body with balanced acidity and fruity aftertaste
Ethiopia is recognised as the country where Arabica coffee flourished to become specialty coffee and keep the industry alive. Due to the genetic potential of the land, the region has the capabilities to produce delicious and complex flavours, unlike anywhere else in the world.
The history and mystery of coffee’s discovery and early cultivation in Ethiopia intrigues self-described coffee nerds. Ethiopia’s traditional coffee ceremonies inspire coffee pros from around the world to pause, slow down and savour the full experience of preparing or enjoying coffee.
Varietal: Heirloom
Producer: Various Smallholders
Elevation: 1,550 – 2,200 MASL
Processing: Natural
Region: Western Ethiopia
Cup Profile: mostly a fruity flavoured brew, with sharp/bright lingering acidity
Approximately 800 coffee producers from Edido region deliver ripe cherries to Wonberta’s Edido washing station where the cherries are sorted and dried on raised beds. Generally the smallholder owns approximately 1⁄2 hectare of land. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying of the cherries for five to six weeks.
The dried cherries are then hulled and stored in the high altitude and cool temperature washing station to let the coffees rest and preserve the longevity of the coffees.
Varietal: Heirloom
Producer: Various Smallholders
Elevation: 1,550 – 2,200 MASL
Processing: Sun-dried Raised on Beds
Washing Station: Wonberta Edido
Region: Edido, Southern Nations, SNNPR
Cup Profile: balanced between acidity and sweetness with an floral and fruity cup
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them along with a heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked every few hours, throughout the day.
This process means that they are not always dried evenly, which helps create the funky taste of an Ethiopian natural. It’s a proud tradition and it certainly packs a punch!
Varietal: Heirloom
Producer: Various Smallholders
Elevation: 1,200 – 2,000 MASL
Processing: Natural
Washing Station: Wonberta Uraga
Region: Guji Zone, Oromia
Cup Profile: clean, honey, creamy apricot, chocolate, tropical fruity and complex
