About this coffe
The condition in Kaffa area is rudimentary but just the right fit for coffee. The majority of coffees grown in Kaffa are local landrace varieties which have been called heirloom.
Harvest & post-harvest
Most producers in Etiophia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Red cherries are selectively handpicked. Producers deliver cherry to a washing station where it is sorted to remove damaged or under ripe cherry. An than pulped using a hand-pulper on the same day as harvest. After pulping coffee ferment in open tanks for 24-36 hours - depending on weather. After fermentation coffee is washed and soaked before they dry for 15 days on African beds.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.