Origin | Ethopia |
---|---|
Producer | Small Holder Farmers |
Region | Guji Zone |
Altitude | 1668 m |
Processing Method | Supernatural |
Harvest | 2025 |
As the birthplace of coffee, Ethiopia is home to more varieties of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.
The smallholder farmers in this region cultivate Jarc varieties (catalogued by the Jimma Agricultural Research Centre) on small plots of land around their house. Hence, these plots are colloquially known as 'garden coffee'.
‘Supernatural’ is a new processing method which augments the traditional natural sun-drying process by increasing opportunity for controlled aerobic fermentation during drying.
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