Ethiopia washed Arabica Sidamo Gr 2 TOP Aleta Wondo, Farming Accelerator Project

Verfügbare Menge: 100 GrainPro Sack à 60kg
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Unit of Measure GrainPro Sack à 60kg
Status Unshipped
Warehouse At Origin
Bag Type Grain Pro
Crop 23/24
Charge 103328.1
Variety Heirloom
Region Aleta Wondo, Sidamo
Process Washed
Grade Grade 2
Sustainability L+B Projects
Producer Smallholder farmers

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, It is one of the most compelling coffee-producing countries with a great diversity of flavors. If looking for a fruity and intensely aromatic cup, you will surely enjoy coffee from the Sidamo region, located in the south of the country. Sidamo hosts some of the country‘s highest altitudes for coffee cultivation, ranging from 1,500 to 2,200 masl. As a result, coffees ripen slowly and hence develop more intense flavors. Sidamo is also the source of many of Ethiopia‘s grade 1 and grade 2 beans, its two highest quality grades. Coffees from Sidamo feature an extraordinary character and unique cup profile that justify considering them as some of the best coffees in the world.

This coffee comes from this region, specifically from the Aleta Wondo woreda. It was produced within the United Nations International Trade Centre‘s Alliances for Action Program and List + Beisler's Farming Accelerator project. For this project, the UN-ITC and List + Beisler partnered with the data collection and analysis organization Enveritas and a local NGO in Ethiopia. Together, we are currently training 5,000 smallholder farmers in best agricultural practices and understanding farming as a family business. The training focuses on teaching good agricultural practices such as composting, tree pruning, rejuvenation, and intercropping. Another vital area of action is developing adaptation strategies to changing climate conditions.

In Ethiopia, coffee production is often a family business. Therefore, gender equality and women empowerment are emphasized in the training curriculum. Overall, the Farming Accelerator project aims to increase the farmers‘ crop productivity through sustainable practices, ultimately improving their livelihood. We are happy to offer you this exceptional coffee.

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.


COFFEE REGIONSSidamo, Yirgacheffe, Limu, Jima, Lekempti, Harrar
COFFEE ALTITUDES1,400 – 2,200 masl.
VARIETIESHeriloom Varieties
COFFEE FARMSMainly smallholder, some private estates
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