ETHIOPIA NATURAL KEMBATA Grade 1, socially and environmentally sustainable
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ABOUT THE COFFEE:
Cupping notes: Notes of strawberry, cocoa and mild earthiness - roasted at medium
Cultivation: Extremely high grown in the mountains in the Kembata region, southwest of Addis Ababa
Altitude: 6,000 feet and higher
Preparation: Natural, sun-dried
ABOUT THE PEOPLE WHO GROW IT: The small lot from this coffee is sourced in the Kembata region south-west of the capital Addis Ababa, and between the Bilate and Omo rivers north of Kenya. “Kambataland” stretches across the lip of the Rift Valley and reaches 6,500 feet in altitude. The Kembata people are comprised of 100 different clans and ethnic groups that now all share the language of Kembatinga.
Kembata is one of the most densely populated places in all of Africa and is suffering from widespread poverty. Coffee importers in the west provide one small but important link in the process of creating economic stability. At this time coffee is the largest cash crop they produce, followed by honey, chili peppers, and bananas. While cash crops are crucial, the majority of their agriculture products is still, importantly, for their own consumption at home.
Apart from the economic benefit Kembatans gain from coffee exports, the truth is they are producing some amazing coffee, thanks to the ideal climate and soil, and the long tradition of Ethiopian coffee processing. Fruit-forward flavors, rich in berry notes, jump out of these coffee cups, providing a flavor profile that stands out among Ethiopian origins.
Printable flyers: Roasting this coffee to give or sell to others? Click here to download and print color flyers to tell this story of the coffee's origin, and help them feel good about the great coffee they are drinking.