Ethiopia, East Africa

Coffee production in Ethiopia is a longstanding tradition, which dates back dozens of centuries. Ethiopia is where Coffea arabica, the coffee plant originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market.
Coffee still grows wild in Ethiopia’s mountain forests. Ethiopian farmers cultivate coffee in four different systems, which include; forest coffee, semi-forest coffee, garden coffee and plantation coffee. About 98% of the coffee in Ethiopia is produced on small farms and it is the country’s most important export. Ethiopia is Africa’s third largest coffee producer. There are about 700,000 coffee smallholders in Ethiopia, of which 54 percent are in semi forest areas. Coffee has been part of their indigenous cultural traditions for more than 10 generations.

This Ethiopia Chelelektu Washed is sourced from Wonberta washing station in Kochere woreda of Gedeo Zone in SNNPR. The region with its unique microclimate, supported by high altitude and rich soil, has long been known for producing exceptional quality coffees.

Kochere Chelelektu

Elevation: 1,850 – 2,150 masl

Processing: Fully Washed

Varietal: Heirloom varietal

Region: Kochere, Gedeo Zone

Producer: 675 producers around the mill

Characteristics: Crisply sweet, jasmine, lemon zest, peach, sandalwood, almond in aroma and delicately rich cup. Very classy Yirgacheffe.

Yirgacheffe Aricha Natural G1 & G3

Elevation: 1,900 – 2,100 masl.

Processing: Natural on raised beds

Varietal: Heirloom varietal

Region: Aricha, Gedeo Zone Southern Nations, Nationalities & People’s Regional State (SNNPR), Ethiopia

Producer: 650 – 700 producers around the mills Characteristic: Complex fruit blend, medium body, creamy texture and dried flowers aroma
These small coffee farmers deliver ripe cherries to Aricha mill, where the cherries are sorted then dried on raised beds in thin layers. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying of the cherries.

Four to six weeks later the dried cherries are hulled and transported to Addis Ababa, the capital of Ethiopia. They are stored in cool temperatures to retain quality and finally milled and bagged prior to export.
Ethiopia is the historic origin of coffee, and even today the breadth of its flavour experience is profound. Yirgacheffe charms you, with its high citrus notes and its deep bass foundations; its sensual wisp of flowers and its round body. This classic Ethiopian coffee is a natural processed coffee, dried on raised African beds.

It is believed that Yirgacheffe town is where Coffea Arabica, so highly valued and appreciated first originated. The traditional Ethiopian word for coffee is Bun or Bunna.

Yirgacheffe Chelchele Natural G1 & G4

Elevation: 1,800 masl

Processing: Natural on raised beds

Varietal: Heirloom varietal

Grower: 650 – 700 producers around the mills

Region: Oromia

Characteristics: Citrus, Blueberry, Blackberry, Balanced Acidity, Sweet, Fruity Aromatic

Limu Kossa

Elevation: 1,200 – 2,000 masl.

Processing: Washed

Varietal: Heirloom varietal

Region: Jimma zone, Oromia region of Southern Ethiopia.

Producer: Yidnakachew Dabesa

Characteristics: bright, highly fragrant and deeply full of rich flavours. Sweet berry fruits combine with flowery flavours pushing forward a floral Jasmine aroma
This washing satiation, founded in Limu Kossa is managed by full-time farmers, that focus on cultivating exquisite Ethiopian heirloom varietals across 3250 hectares of land.

These farms cultivate their heirloom varietals to be as close to their wild-grown counterparts as they can, made possible by exceptional agroforestry practices. The plants grow in the shade of 43 different species of trees, allowing for slow cherry development and beans that are more dense and flavourful.
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them along with a heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked every few hours, throughout the day.

This process means that they are not always dried evenly, which helps create the funky taste of an Ethiopian natural. It’s a proud tradition and it certainly packs a punch!

Guji Hambela Natural

Elevation: 1,750 – 2,000 masl.

Processing: Natural.

Varietal: Heirloom varietal.

Region: Guji zone, Oromia region of Southern Ethiopia.

Producer: Various smallholders

Characteristics: Clean, Honey, Creamy Apricot, Chocolate, Tropical Fruity and Complex

Guji Natural

Elevation: 1,750 – 2,000 masl.

Processing: Natural.

Varietal: Heirloom varietal.

Producer: Various smallholders

Characteristics: Clean, Honey, Creamy Apricot, Chocolate, Tropical Fruity and Complex
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them and heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked around a couple of times a day.

This process also means that they are not dried evenly and this helps create the funky taste of Ethiopian natural. It’s a proud tradition and it certainly packs a punch!
Nekempte Coffee is known for its pleasant acidity and healthy body. It also exhibits a slight, yet distinct fruity flavour. This particular coffee has good acidity, medium body with pleasant floral and fruity flavours. A gourmet grade coffee that brings strength laced with flavour.

Nekempte Natural

Elevation: 1,700 – 2,200 masl.

Processing: Natural.

Varietal: Heirloom varietal.

Producer: Various smallholders

Characteristics: Good acidity, medium body with mild floral and fruity notes (lemon zest)

Lekempt Highland Grown Coffee

Elevation: 1,500 – 2,200 masl.

Processing: Natural

Varietal: Heirloom varietal.

Producer: Various smallholders

Characteristics: Mostly a fruity flavoured brew, with sharp/bright lingering acidity.
Ethiopia is recognised as the country where Arabica coffee flourished to become specialty coffee and keep the industry alive. Due to the genetic potential of the land, the region has the capabilities to produce delicious and complex flavours, unlike anywhere else in the world.

The history and mystery of coffee’s discovery and early cultivation in Ethiopia intrigues self-described coffee nerds. Ethiopia’s traditional coffee ceremonies inspire coffee pros from around the world to pause, slow down and savour the full experience of preparing or enjoying coffee.
Approximately 800 coffee producers from Edido region deliver ripe cherries to Wonberta’s Edido washing station where the cherries are sorted and dried on raise beds. Generally the smallholder owns approximately 1⁄2 hectare of land. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying of the cherries for five to six weeks. The dried cherries are then hulled and stored in the high altitude and cool temperature washing station to let the coffees rest and preserve the longevity of the coffees.

Yirgacheffe Edido Natural

Elevation: 1,950 – 2,100 masl

Processing: Sun-dried raised on beds

Region: Edido, Southern Nations, SNNPR

Varietal: Heirloom varietal

Characteristics: Balanced between acidity and sweetness with an floral and fruity cup

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