Ethiopia washed Arabica Yirgacheffe Grade 2 Biri Chereka

Schwimmend (voraussichtliche Ankunft: 02.07.2024)
Verfügbare Menge: 35 GrainPro Sack à 60kg
SKU
103298.2-803
Weitere Informationen
Unit of Measure GrainPro Sack à 60kg
Status Afloat
Warehouse On Ship
Bag Type Grain Pro
ETA 02.07.2024
Crop 23/24
Charge 103298.2
Variety Heirloom Cultivars
Region Yirgacheffe
Process Washed
Grade Grade 2
Producer Smallholder farmers
Brand Biri Chereka

Ethiopia is considered the cradle of coffee, based on the fact that it was in the forest of the Kaffa region where Coffea Arabica was discovered. Today, Ethiopia is one of the most compelling coffee-producing countries with a great diversity of flavor. Many of the country‘s most interesting coffees stem from the region Yirgacheffe, located in the Southern highlands. Arabicas from there are aromatic, full of citrus and floral notes, and have a light and elegant body.

High altitudes, ranging from 1,750 to 2,200 masl., a long-standing history of coffee cultivation, and a large share of highly dedicated, family-owned coffee farms make it a unique production region with a distinct cup profile. As a result, Yirgacheffe has gained an excellent reputation and is the favorite of many in specialty coffee.

In Yirgacheffe, most farmers grow their crops in smallholder structures. Instead of uneconomically processing their coffees with their own machinery, they usually join forces and organize around central washing stations. There, cherries are collected and carefully sorted. The Biri Chereka coffees have been processed by means of the so-called washed method. This method delivers a pulped and fermented bean that is sun-dried on “African beds“, also known as drying tables. Branded under the List + Beisler name "Biri Chereka", this cup profile stands for a solid choice of black tea notes paired with citric acidity. The smooth body adds up to a balanced and complex coffee overall.

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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