Ethiopia washed Arabica Yirgacheffe Grade 2 Organic

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Verfügbare Menge: 29 GrainPro Sack à 60kg
SKU
103315.4-800
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Unit of Measure GrainPro Sack à 60kg
Status Unshipped
Warehouse At Origin
Bag Type Grain Pro
Crop 23/24
Charge 103315.4
Variety Heirloom cultivars
Region Yirgacheffe
Process Washed
Grade Grade 2
Sustainability Organic
Producer Yirgacheffe Coffee Farmers’ Cooperative Union

Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Ethiopia‘s coffee region Yirgacheffe is one of the most renowned regions for specialty coffee in general. The high altitudes and the long-lasting history of coffee cultivation in that area make Yirgacheffe a unique production region with a distinct cup profile. In fact, coffees from here are known for their floral notes and citric acidity.

Yirgachaffe, like the rest of the country, shows a typical “smallholder” structure. This means that a high number of 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. This is the case of this coffee, which comes from the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). The union was established in 2002 and works with 28 different cooperatives representing over 40,000 farmers in the area. Most farmer members own around 0.65 ha and intercrop coffee with other trees for shade and diversification.

This Washed Grade 2 lot is certified Organic and thus produced without the use of chemically synthetic pesticides and synthetic fertilizers. After harvesting only the red and ripe cherries, these are brought to YCFCU stations for processing. Following de-pulping and fermentation, the coffee is then washed and dried under the sun on raised beds. To homogeneously reduce the humidity to approximately 12% the coffee is turned several times a day. Once the ideal moisture is reached the dry-milling process starts. During this step, the beans are milled, screened, and carefully prepared for export.

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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