ABOUT THE PEOPLE WHO GROW IT: From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia, known for its wet processed (washed) coffees, is home to the Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties. A fine Ethiopian Yirgacheffee coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of toasted coconut.
Smallholder farmers, working with locally-based Olam Coffee Ethiopia and BNT Coffee, distinguish themselves in their impeccable attention to detail in processing. Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants. Farmers hand-sort for unripe and overripe cherries. Coffee is pulped and wet fermented for 24-36 hours. After sorting based on density, the fermented coffee is washed in clean water before drying for 1 to 2 weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night. Once dried, the coffee is screened for uniformity of size.
Wondimu Sida, trader with Olam Ethiopia, says, "We work hard to confirm that all lots are up to standard for the grade. We strive to make sure supply and final cargo is consistent."
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.