Ethiopia natural Arabica Guji Grade 1 Derikocha

sweet and citric acidity, floral, inciense, molasses, dark and ripe fruits, round body
Acidity
Bewertung:
100 % of 100
Flavor
Bewertung:
100 % of 100
SCA Score 86.00
Body
Bewertung:
100 % of 100
Auf Lager: Vollers Hamburg
Verfügbare Menge: 9 GrainPro Sack à 60kg
SKU
102213.3-1457
Weitere Informationen
Unit of Measure GrainPro Sack à 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 21/22
Acidity 5.000000
Flavor 5.000000
Charge 102213.3
Variety Heirloom
Region Guji Derikocha
Process Natural
Grade Grade 1
SCA Score 86.000000
Body 5.000000

Ethiopia is considered the cradle of coffee. The eldest coffee Arabica varieties can be found in the misty forests of Kaffa, where they are still growing wildly. Today, Ethiopia‘s majority of coffee grows on small farms.

This particular coffee is coming from smallholder farmers of the Hambela woreda in the Guji zone, located in the southeast of Ethiopia, bordering with Yirgacheffe and Sidamo.
This region is not only famous for its excellent coffee but also for its gold mines, producing most of Ethiopia‘s gold. The soils are rich in minerals and very fertile with bright-red to volcanic brown colors. Traditionally the Guji smallholder farmers live in harmony with nature and have been cultivating coffee for several generations. They grow coffee on plots with an average size of 2 hectares and with relatively low productivity. The farming lands are located at an altitude of 2,000 - 2,200 meters above sea level.

Once the coffee cherries are red and ripe, they are carefully hand-picked and brought to the processing station. The cherries are sorted by size and ripeness and spread out on African raised beds where they are left to dry in the sun for up to 21 days. The cherries are turned several times a day to allow for an even drying process. Afterward, the thoroughly dried cherries are further processed at a dry mill and prepared for export. The result is a complex, high-quality coffee with floral and winey notes.

Fertile and densely populated lands in the west while vast and lone savannahs dominate the east - Ethiopia is a country of natural contrasts. Moreover, this East African gem has experienced only little Western influence. Its rich cultural heritage has formed this country into a place various religions and ethnicities call their home today. On top of that, Ethiopia is the place where coffee production was born.

Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest of the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical "smallholder" structure. This means that many farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. At the washing stations, the beans are carefully sorted before being processed. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality. Often, this homogenous quality is also assured through hand-grading mostly done by women.

The special care and dedication are definitely reflected in the cup: Ethiopian coffees are of great complexity with floral and fruity peaks while maintaining a balanced body and exciting aftertastes. Also, Ethiopian people themselves appreciate their own coffees since 40% of the production is said to be consumed within the country. This makes Ethiopia the greatest consumer of coffee in the world among producing countries. Coffee had already been well-established in Ethiopian culture before it was exported. Still practiced today, the traditional coffee ceremony brings together family and neighbors on a daily routine.

Usually, the honorable task of preparing the coffee is done by the woman of the household. She first roasts the beans in a pan on an open fire, then grinds it with a wooden mortar and adds it to boiling water for a couple of minutes. Once the water has taken up the coffee's flavors, it is sieved and served in an artful way. The grounds are brewed three times for one ceremony. Whenever Philip is in Ethiopia and is lucky enough to get invited for a cup of coffee, he makes sure to partake in all three rounds of the brewing ritual as he cannot get enough of this skillful celebration of one of his favorite coffees.

 

CONTINENTAfrica
COFFEE REGIONSSidamo, Yirgacheffe, Limu, Jima, Lekempti, Harrar
COFFEE ALTITUDES1,400 – 2,200 masl.
VARIETIESHeriloom Varieties
HARVEST PERIODOct – Feb
COFFEE FARMSMainly smallholder, some private estates
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)7,343,000
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