Ethiopia washed Arabica Yirgacheffe Grade 1 Addiseketema Organic

black tea, bergamot, slight floral, very sweet, balanced, pleasant citric acidity
Acidity
Rating:
100 % of 100
Flavor
Rating:
80 % of 100
SCA Score 85.00
Body
Rating:
80 % of 100
Spot: Vollers Hamburg
Quantity Available: 51 GrainPro bags of 60kg
SKU
102409.1-1419
More Information
Unit of Measure GrainPro bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 21/22
Acidity 5.000000
Flavor 4.000000
Batch 102409.1
Variety Heirloom
Region Yirgacheffe Addiseketema
Process Washed
Grade Grade 1
Sustainability Organic
Producer Yirgacheffee Coffee Farmers Cooperative Union
SCA Score 85.000000
Body 4.000000

Ethiopia is considered the cradle of coffee and famous because it was in the Kaffa region's forests where Coffea Arabica grew wild. Nowadays, coffee is grown in many different regions within Ethiopia and is mainly produced by smallholder farmers with traditionally small production plots and low yields. They deliver their cherries 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. Coffees from the Yirgacheffe region have a distinct character and unique cup profile that justify considering them as some of the best coffees in the world.

Following the typical smallholder structure of the country, the Yirgacheffe Coffee Farmers Cooperative Union, founded in 2002, represents around 28 first-level cooperatives counting more than 45.000 members spread throughout the mountains and valleys of the Gedeo zone in southern Ethiopia. Together, the smallholder farmers produce coffee the traditional way and are Fairtrade and Organic certified.

The smallholder farmers benefit from their membership as the YCFCU provides scholarships to hundreds of children and has funded new school buildings for local primary schools. Many first-level cooperatives use the Fairtrade and Organic premium to improve the infrastructure in their communities. They build communal offices and warehouses and conduct best agricultural practice training to increase farmers' productivity and awareness of gender-related topics.

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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