Ethiopia

Green Ethiopian Coffee
Ethiopia

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Coffee is ancient in Ethiopia but coffee farming is not. If the story of Kaldi and his goats were true, he could have lived in the region in the 8th or 9th Century. By the end of the 9th Century, some guess, green coffee was actively being cultivated in Ethiopia, but as food, not for preparing a beverage. Centuries later, when coffee became an export for Ethiopia, it was the result of gathering more than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild.

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  1. Ethiopia Golocha Harrar G2 Natural Dried blueberry, honey, lavender, chocolate
    P604685-1
    The Annex
    85 BAGS
    Spot
  2. Ethiopia Guji G1 Organic Natural - Kayon Mountain Cup notes available on arrival
    P605660-1
    Continental NJ
    320 BAGS
    Apr 2020
  3. Ethiopia Guji G1 Organic Washed - Kayon Mountain Lot 18 Cup notes available on arrival
    P605659-1
    TBA
    320 BAGS
    Apr 2020
  4. Ethiopia Guji G1 Washed - Danse Mormora Farm *TOP LOT* Dark chocolate, peach, nectarine
    P604225-2
    The Annex
    77 BAGS
    Spot
  5. Ethiopia Guji G1 Washed - Uraga 'Lot 1' *TOP LOT* Good body, white grape, lime, strawberry
    P604268-2
    Continental NJ
    0 BAGS
    Spot
    The Annex
    77 BAGS
    Spot
  6. Ethiopia Guji G1 Washed - Uraga Raro *TOP LOT* Apricot, tangerine, dark chocolate, honey
    P604540-2
    The Annex CA
    247 BAGS
    Spot
  7. Ethiopia Kochere Gr. 1 Chelelektu (Washed) Cup notes available on arrival
    P605679-1
    TBA
    160 BAGS
    Apr 2020
  8. Ethiopia Kochere Gr. 1 Chelelektu (Washed) Cup notes available on arrival
    P605675-1
    Continental NJ
    120 BAGS
    Apr 2020
  9. Ethiopia Limmu Organic G3 Natural - Burka Gudina Estate *TOP LOT* Pineapple, blackberry, strawberry, lemon cake
    P604338-1
    Continental NJ
    39 BAGS
    Spot
  10. Ethiopia Sidamo G3 FTO Natural *TOP LOT* Sweet, heavy body, chocolate, vanilla, blueberry
    P605033-1
    Continental NJ
    169 BAGS
    Spot
  11. Ethiopia Yirgacheffe Aramo (Washed) Cup notes available on arrival
    P605677-1
    TBA
    320 BAGS
    Apr 2020
  12. Ethiopia Yirgacheffe Awash River Natural Blueberry, dried red fruits, chocolate, vanilla, tropical
    P604542-1
    Continental NJ
    143 BAGS
    Spot
  13. Ethiopia Yirgacheffe G1 Washed - Halo Beriti Cup notes available on arrival
    P605743-1
    The Annex CA
    160 BAGS
    Apr 2020
  14. Ethiopia Yirgacheffe G1 Washed - Kochere 'Banko Gutiti' Cup notes available on arrival
    P605742-1
    The Annex CA
    160 BAGS
    Apr 2020
  15. Ethiopia Yirgacheffe G1 Washed Kochere Debo (Lot 1) *TOP LOT* Juicy, watermelon, lime, strawberry, nectarine, creamy body
    P604272-2
    The Annex
    57 BAGS
    Spot

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About Ethiopian Coffee

History

Coffee is ancient in Ethiopia but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage, unless it was a tea using the cherry rather than the bean. It was the Arab world that developed brewing, in most stories, through a series of accidents. The coffee is accidentally roasted, accidentally ground, and accidentally put in water. By the time Constantinople fell to the Ottomans in 1453, the good news was, they brought coffee. Even as coffee became an export for Ethiopia, it was the result of gathering more than agricultural practices. A hundred years ago, plantations were still the exception, and most coffee was still harvested wild by gathering dried cherries off the ground.

 

Cupping Notes /Flavor Characteristics/Profile:

Ethiopian coffee can deliver a wide variety of cup characteristics, but most commonly features a distinct combination of chocolate with citrus and berries and brightness. The aroma is often dramatically floral or fruity, especially among the naturally processed coffees.

 

Regions/Origin 

For many years, specialty coffee from Ethiopia came from one of three growing regions: Harar in the east, and Yirgacheffe and Sidamo located in the south. Technically, Yirgacheffe is part of Sidamo. Today, specialty coffee can come from several other regions, including Kaffa and Limmu in the west, and Guji in the south.

 

Growing Altitude: 

All specialty coffee in Ethiopia is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.

 

Producer Type

Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people.

 

Processing Methods

Most coffee growing regions in Ethiopia produce both washed coffees and sun-dried coffees. Harar produces naturals almost exclusively.

 

Processing Description 

Washed coffee follows the traditional wet method that includes depulping, fermentation, washing, grading, drying, rest, milling, and sorting. Drying, whether washed or natural, is most often done on raised beds.

 

Plant Species

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All coffee grown in Ethiopia is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species.

 

Quality Standards

Ethiopian coffee is graded G1-G9. Specialty coffee can be found in G1 through G3.