Ethiopia

Green Ethiopian Coffee
Ethiopia

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
    39 BAGS
    Spot
  2. Ethiopia Guji G1 Natural *TOP LOT* Blackberry, blueberry, sweet, cane sugar, big body, boisenberry finish
    P605676-1
    Continental NJ
    112 BAGS
    Spot
  3. Ethiopia Guji G1 Organic Natural - Kayon Mountain *TOP LOT* Sweet, strawberry, red raspberry, blueberry, chocolate
    P605660-1
    Continental NJ
    55 BAGS
    Spot
    The Annex
    5 BAGS
    Spot
  4. Continental NJ
    79 BAGS
    Spot
    The Annex
    224 BAGS
    Spot
  5. The Annex
    180 BAGS
    Spot
  6. Ethiopia Kochere Gr. 1 Chelelektu (Washed) *TOP LOT* Blackberry, plum, grape, mandarin orange
    P605675-1
    Continental NJ
    84 BAGS
    Spot
  7. Ethiopia Kochere Gr. 1 Chelelektu (Washed) *TOP LOT* Orange, peach, lemon, lime
    P605679-1
    The Annex
    154 BAGS
    Spot
  8. Ethiopia Limmu G3 Natural Organic - Burka Gudina Estate *TOP LOT* Strawberry, raspberry, milk chocolate
    P605758-1
    Continental NJ
    226 BAGS
    Spot
  9. Ethiopia Limmu G3 Natural Organic - Burka Gudina Estate *TOP LOT* Blackberry, dried blueberry, caramel, chocolate
    P605758-2
    The Annex
    308 BAGS
    Spot
  10. Ethiopia Limmu G3 Organic Natural Burka Gudina Estate *TOP LOT* Blood orange, sweet strawberry, caramel, milk chocolate
    P605758-3
    The Annex
    276 BAGS
    Spot
  11. Ethiopia Sidamo G3 FTO Natural *TOP LOT* Sweet, heavy body, chocolate, vanilla, blueberry
    P605033-1
    Continental NJ
    131 BAGS
    Spot
  12. Ethiopia Yirgacheffe Aramo (Washed) Cup notes available on arrival
    P605677-1
    TBA
    320 BAGS
    Spot
  13. Ethiopia Yirgacheffe G1 Natural - Aramo Station *TOP LOT* Watermelon, juicy, raspberry, nice balance, sweet, long sweet finish
    P605676-3
    Continental NJ
    18 BAGS
    Spot
  14. Ethiopia Yirgacheffe G1 Natural - Aramo Station *TOP LOT* Prune, peach, sweet, yellow plum
    P605681-2
    The Annex
    159 BAGS
    Spot
  15. Ethiopia Yirgacheffe G1 Natural - Aricha Station 'Misty *TOP LOT* Blueberry spice, dark chocolate, big body, nice sweetness on finish
    P605681-1
    The Annex
    151 BAGS
    Spot

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About Ethiopian Coffee

History of Ethiopian Coffee

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.

 

Ethiopian Coffee 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 of Ethiopian Coffee

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.

 

Ethiopian Coffee Quality Standards

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

 

Relevant Articles: 

Ethiopian Coffee: A Fabled History From Chewing to Brewing

Ethiopia and the Story of Kaldi – One. More. Time.

Ethiopian Coffee Al Naturale