Ethiopia natural Arabica Djimmah Grade 5, TOP quality

Unverschifft
Verfügbare Menge: 208 Sack à 60kg
SKU
103304-122
Weitere Informationen
Unit of Measure Sack à 60kg
Status Unshipped
Warehouse At Origin
Crop 23/24
Charge 103304
Variety Various
Region Djimah
Process Natural
Grade Grade 5

Ethiopia is considered the cradle of coffee, based on the fact that it was in the forest of the Kaffa region where Coffea Arabica can be traced back. Ethiopia is one of the most compelling coffee-producing countries with coffee tree varieties presenting an astonishing genetic diversity and deriving from here a great assortment of flavors. But also, the different coffee regions within the country, with their unique soil conditions, altitudes, and micro-climate, play a substantial role in the quality of the beans. Ethiopians call their magic elixir "buna".

Djimmah coffee is grown in the Illubabor and Kaffa regions in the southwest of Ethiopia at elevations from 1,400 - 2,000 meters above sea level. Coffees here are mostly shade-grown and produced by smallholder farmers. Coffees from South-Western Ethiopia are typically classified in washed coffees, called Limu, and natural coffees, called Djimmah.

The coffee cherries are hand-picked and delivered to central washing stations for further processing during harvest. The whole coffee cherries are spread out on raised African beds to dry in the sun for the natural processing method. They are turned several times a day. At night they are covered for protection against cooling temperatures and rains. Once they reach the targeted humidity level, the cherries are milled to remove the husks before being finally prepared for export in Addis Abeba.

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
2021 - present, List & Beisler GmbH