About the coffee
- Cupping notes: Nice acidity, sweet, nuanced, black tea and floral notes, with pomegranate and raspberry
- Cultivation: Mountain grown in the Sidamo region of Ethiopia
- Altitude: 6,400 feet
- Varietals: Local, native Ethiopian varietals
- Preparation: Washed, sun-dried on raised beds.
About the people who grow it
Top: Taylor Wilcox, unsplash.comBottom: UK Dept for International Development, Wikimedia Creative Commons
Tradition holds that in and around the Sidamo region is where coffee had its origins. Sidamo coffee is well-balanced with cupping notes highlighting berries and citrus with complex acidity. The Sidamo highlands have elevations from 5,000 up to 7,000 feet above sea level. Here the Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.
This coffee is sourced from family-owned farms organized around the Homacho Waeno Cooperative located in the district of Aleta Wondo within the Sidama Zone, Ethiopia in rich volcanic soils at 6,500 feet or more above sea level. The Homacho Waeno Cooperative was founded in 1969 and currently has more than 3,900 members. Homacho’s four washing stations produce an average of 468 tons of washed beans each year—praised by coffee roasters for its nuanced and complex aroma and flavor profile. Homacho Waeno joined the Sidama Coffee Farmers Cooperative Union (SCFCU), an umbrella organization established 2001 to support a sustainable coffee supply from cooperatives in the Sidama region. SCFCU supports forty-six cooperatives with more than 80,000 farmer-members.
This coffee is sourced from family-owned farms organized around the Homacho Waeno Cooperative located in the district of Aleta Wondo within the Sidama Zone, Ethiopia in rich volcanic soils at 6,500 feet or more above sea level. The Homacho Waeno Cooperative was founded in 1969 and currently has more than 3,900 members. Homacho’s four washing stations produce an average of 468 tons of washed beans each year—praised by coffee roasters for its nuanced and complex aroma and flavor profile. Homacho Waeno joined the Sidama Coffee Farmers Cooperative Union (SCFCU), an umbrella organization established 2001 to support a sustainable coffee supply from cooperatives in the Sidama region. SCFCU supports forty-six cooperatives with more than 80,000 farmer-members.