100% arabica coffee
Origin: Yirgacheffe Gediyo, Ethiopia
Altitude: 1.999m ASL
Variety: JARC 74110, 74112, 74165
Notes: Stone fruits, berries, melon, milk chocolate, green tea
For many years,Ethiopian coffee, some of the best in the world, was for the most part untraceable
Coffee is afamily crop–grown by households within small gardens in this area. Producers line their homes with coffeetrees, and it is the primary source of income. It is common for producers to intercrop enset, the Ethiopianbanana,in addition to avocados and papayas, to provide another source of food supply for the household.Compost is collected and placed on the soils to maintain fertility. Producers in Ethiopia are diligent when itcomes to organic farming methods. They are known as ‘passive organic,’ meaning that the coffeeproduced is 100% organic, but not certified due to the high certification fees. These producers also rely onnatural methods to prevent the spread of pests and disease since access to chemical inputs is limited.In order to provide the ideal climate for the coffee, shade trees are planted which additionally contributeto the health of the overall ecosystem. Pruning is also an important component amongst these producers,whereby the top of the tree is cut, and the lower branches are removed to influence cherry production andmaintain the health of the tree.
After each producer gathers their bundle of coffee cherries–they are carefully delivered to the washingstation.The mill is on average, 8km away from each producer,which requires a journeyby donkey ormotorbike.The cherries are sorted, by hand, to remove the green and over ripe irregularities. The sortedcherries arethenpulped to remove the exterior fruit. The freshly cleaned seeds are then placed in concretetanks filled with water to initiate fermentation. This lasts 48 to 72hours andhelps initiate the breakdown ofthe sticky mucilage–this is a lengthy process and can take anywhere up to 2 hours. Once complete, thecoffee passes through another channel of water to remove any remaining mucilage.The coffeeis thenevenly dispersed on raised beds to dry in the open sun.Moisture levels are measured throughoutthis phase, andregularmovement of thecoffeeoccurs toinhibitthe spread of mold. As soon as the moisture content is attained, thecoffeeisgathered and taxied to themill based in Addis Ababa via truck. Milling is a carefully orchestrated process, beginning with a pre-cleaningto remove foreign material and a destoner is used toshake outany loose stones that may have beencollected with thecoffee. Thepolisheris then utilized to peel away the exterior silver skin from the coffeebean. A grader separates coffee based on the screen size anda gravity separatorremoveslightweightcoffee that may bedefective. A color sorter ensuresdefectivebeans of an unknown color arealsoremoved.A final human inspection confirms that the coffee quality has been achieved.
100% arabica coffee
Notes: Good body, fruity, berries, floral, sweet, lemongrass