Ethiopia is regarded by many as the birthplace of coffee. It has been cultivated there since the 1500’s, in much the same way that it is grown today. Most coffee grows wild in the shade of other trees and is referred to as forest grown coffee. Some grows in gardens along with other crops, with minimal agricultural intervention. Some is a bit of a combination, where producers lightly cultivate and weed their forest crop in order to ease harvesting. In any case, most smallholders produce an average of only 5 bags per year.
One of the most notable coffee producing regions in Ethiopia is Yirgacheffe. This small area is in the southern part of the country, encompassing Gedeo zone - part of the Southern Nations, Nationalities, and People’s Region (SNNP) - and part of Oromia Region. This eastern portion of the highlands is surrounded by Oromia Region on all sides but the north which borders the Sidama region. Yirgacheffe is home to fertile soil, high elevation, and a tropical climate with moderate wet and dry seasons.
Ethiopia Yirgacheffe G2 Organic Rainforest Alliance is washed and dried on traditional raised beds, which promote even drying with optimal airflow. The heirloom varietal, idyllic climate and processing methods combine to create a signature flavor. The profile is renowned for its bright acidity, delicate body and floral aroma.
Boji Kochere Washing Station
Ethiopia Yirgacheffe G2 Organic Rainforest Alliance comes to us from the Boji Kochere washing station, in the Kochere district of Gedeo zone. The coffee is a collection of the efforts of 2564 smallholder farmers. Their coffee is handpicked at peak ripeness and machine pulped, and undergoes anaerobic fermentation before washing. Finally, as is typical to the region, the coffee is sundried on raised beds for seven to ten days depending upon sun and humidity.
Flavor notes: Stone fruit, brown sugar, floral, black tea; bright citric acidity, juicy body.