This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness.

Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the best coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; The varieties planted there have historically had more chocolatey, rich undertones.

Processing, of course, also plays a signi cant part in what makes Ethiopian co ees distinct—both distinctly Ethiopian, as well as distinct from one another, Washed or Natural.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots.

 

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

Producer

Small Holder Farmers

Country

Ethiopia

Region

Edido, Yirgacheffe

Altitude

1850-1880m above sea level

Varietals

Ethiopian Heirloom

Process

Washed

Harvested

December 2019

Body

Light

Acidity

Citric

Tasting notes

Jasmine, candied lemon, floral

Roast style

Omni