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Ethiopia Specialty Coffee - Yirgacheffe - Washed

Ethiopia Specialty Coffee - Yirgacheffe - Washed

15,90€
15,90€ 15,90€
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This single producer lot comes from Mr. Bekele Gemeda from the village of Worka in Yirgacheffe .


Mr. Bekele Gemeda lives in a small village called Worka, 13 km from the town of Gedeb. He owns 6.5 hectares of coffee farm in one location and another 3 hectares in another location in the same village. He works full-time on his farm with the help of his able children who have completed primary school but have been unable to find other employment in the cities. Mr. Bekele, who is the father of 11 children, relies entirely on the income he generates from his coffee farm. The coffee farm business also supports his two eldest married sons who also work with him.


Mr. Bekele Gemeda was extremely grateful to see that the care he put into his coffee was reflected well enough in the cup that his coffee was kept separate, something that is rare in Ethiopia.

Individual Farmer Project

The Single Farmer Project is the result of an effort to support Ethiopian farmers with a market for farm-traceable coffees. In 2012, during a turbulent time in Ethiopia’s coffee export history, Partner and CEO Jason Long worked with an established cooperative to export some of the first truly “Farm Traceable” lots from Ethiopia. This was the first time a roaster could single out the individual farmer of their Ethiopian coffee. It was the beginning of an incredible project and truly began the movement towards traceability in Ethiopia as we see it more frequently today.

This project has also provided us with some really fun stories, like literally taking a backpack full of Ethiopian Birr to Yirgacheffe with COO Noah Namowicz to pay out the prizes directly to the farmers who participated.

NOTES:- Aromas of stewed peach, fresh lime and perfume with delicate fruity sweetness and tart citrus acidity

Origin:- Ethiopia
Region:- Yirgacheffe
Producer:- Bekele Gemeda
Variety:- Heirloom Ethiopia
Altitude:- 1780m-2100m
Processing Method:- Washed
Harvests:- October-January.

Preparation Suggestion (Brewing)

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Ethiopia

Ethiopian coffees
Among coffee-producing countries, Ethiopia holds an almost legendary status not only because it is the "birthplace" of Arabica coffee, but also because it is simply unlike anywhere else in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing and drinking coffee is part of the everyday way of life, and has been for centuries, ever since the trees were discovered growing wild in forests and eventually cultivated for domestic use and commercial sale.
From an outsider's point of view, this adds to the great complexity that makes Ethiopian coffee so difficult to fully understand - culturally, politically and economically, as well as simply culinarily. Add to that the fact that the genetic diversity of coffee here is unparalleled globally — there is 99% more genetic material in Ethiopian coffee alone than in the entire world — and the result is a coffee lover's dream: There is no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.

The Profile of Ethiopian Coffees
Coffees will vary based on several factors including variety, process and micro-region. As a general rule, natural processed coffees will have much more pronounced fruit and deep chocolate tones, often with a bit of a winey character and a syrupy body. Washed coffees will be lighter and have more pronounced acidity, although individual characteristics will vary.
Here is a very basic breakdown of what we look for in coffees from some of the Yirgacheffe micro-regions in the Sidama region.
ADADO: Delicate stone fruits with citrus and floral layers that create a balanced structure.
ARICHA: Complex and almost tropical, with a juicy fruit base and a sugary, floral sweetness.
CHELE: Cooked sugar sweetness more like caramel or butterscotch, almond and a floral, citrusy tone.
KOCHERE: Fruit tea supported by citrus and stone fruit.

Aromas of stewed peach, fresh lime and perfume with delicate fruity sweetness and tart citrus acidity

Produtor Bekele Gemeda
Região Yirgacheffe
Variedade Ethiopian Heirloom
Processo Washed out
Altitude 1780m-2100m
Orgânico
Roast Level Light Dark
Sugestão de preparação (Brewing)