Ethiopia washed Arabica Sidamo Grade 2 Organic

Unshipped
Quantity Available: 65 GrainPro bags of 60kg
SKU
103334-1207
More Information
Unit of Measure GrainPro bags of 60kg
Status Unshipped
Warehouse At Origin
Bag Type Grain Pro
Crop 23/24
Batch 103334
Variety Heirloom cultivars
Region Sidamo
Process Washed
Grade Grade 2
Sustainability Organic
Producer Sidama Coffee Farmers Cooperative Union

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 Sidamo 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 Sidama Coffee Farmers Cooperative Union, founded in 2001, represents around 50 first-level cooperatives counting more than 80.000 members spread throughout the mountains and valleys of the Sidama region in southern Ethiopia. Together, the farmers produce about 165.000 bags of organic Arabica coffee per year.

The smallholder farmers benefit from their membership as the SCFCU provides scholarships to hundreds of children and has funded three new school buildings for local primary schools. Many first-level cooperatives use the premium from the certification to improve the infrastructure in their communities. They build communal offices, warehouses and install electricity lines reaching more than 5,000 community members.

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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