About the coffee
- Cupping notes: Complex, aromatic and floral, sweet and fruity with notes of blackberry, peach, and watermelon
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,300 to 6,400 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Natural processed and sun-dried on raised beds
About the people who grow it
Top: by USAID Africa Bureau, Wikimedia Creative CommonsBottom: UK Dept for International Development, Wikimedia Creative Commons
This coffee comes to us from the Gerbota Suka Washing Station in Yirgachefe, Ethiopia. The arrival cherry is sorted by hand first to separate the less dense cherries. Then, the good cherry is taken to raise bed to dry under the sun light for about 21 days. After the coffee is dried with cherry, it is then milled to remove the husks and then transported to the final processing warehouse.
The farmers who grew the coffee are part of the Adame Gorbota cooperative, a member of the larger Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Members may have as much as 2 hectares apiece, although the coop’s average member has less than a half-hectare. These are quintessential Gedeo family farms: small and forested, with production often divided between the spacious and lofty coffee trees, and enset, a fruitless cousin of the banana plant. Adame Gorbota is considered by YCFCU to be one of the best-run cooperatives in the Union.
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 Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.
The farmers who grew the coffee are part of the Adame Gorbota cooperative, a member of the larger Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Members may have as much as 2 hectares apiece, although the coop’s average member has less than a half-hectare. These are quintessential Gedeo family farms: small and forested, with production often divided between the spacious and lofty coffee trees, and enset, a fruitless cousin of the banana plant. Adame Gorbota is considered by YCFCU to be one of the best-run cooperatives in the Union.
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 Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.