Ethiopia, often referred to as the birthplace of coffee, is the fifth largest coffee producing region in the world. With roughly 400,000 hectares of land being occupied with coffee cultivation, Ethiopia alone produces approximately 450,000 metric tonnes of coffee every year.
Legend says that a goat herder named Kaldi in Ethiopia noticed that his goats were becoming excited after eating red fruit from the nearby shrubs. When he became aware of this, his intrigue led him to take the fruits to his shaman, who convinced him of the diabolical powers of these fruits and ordered for them to be burnt. When they began to burn, the sizzling fruits created a wonderful aroma. Kaldi and his shaman reverted their decision that the fruits were of devilish nature and poured hot water over them. From then on, shamans and priests started using coffee as a way of stimulation on night vigils and during prayers. Whether this tale is true or not, Ethiopia is still considered the birthplace of coffee, and from there, the love of coffee has spread across the world.
Although many may know this story, we love it because it reflects the beginnings of coffee, and its ability to create intrigue and discovery within the community, even to this day.
Current Ethiopia Offerings
Ethiopia Washed Sidamo Gr 1
An estimated 40% of Ethiopia’s washed coffee beans are produced in the Southern Ethiopian region of Sidamo. This particular coffee is produced in the Chire District of Sidamo, at an altitude between 1,950 to 2,000masl. Approximately 700 small farmers contribute to the production of this washing station, with each farmer having land of roughly 2 hectares that provide shade grown cherries.
This lot is fully washed and fermented for 36-48 hours, and is then dried on raised beds for 12-15 days. The seeds are raked daily to ensure a consistent drying process, and in the afternoon between 12pm and 3pm, the cherries are covered to protect from the suns hot rays.
This coffee provides a subtle, gentle acidity, with flavour notes of soft cherry, cocoa and red currant. A well-structured lot that has good balance, and an aftertaste that lingers with hints of toffee and vanilla.