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in the forests of Ethiopia...
origin
country
Ethiopia
producer
Mebrahtu Aynalem
region
Gedeo Yirgacheffe
farm
Aricha Boledu washing station
variety
Heirloom - forest coffee
processing method
natural
height
1950 - 2150 m.a.s.l.
taste
Raspberry, cherry, vanilla, high sweetness
certificate
organic
roast level
medium roast
SCAE points
87 / 100
additional info
quality
Grade 1
bean size
15+
harvest time
October - March
harvest type
Picking by hand
soil
natural forest soil
watering
natural rainfall
Lot-Nr.
ET-64
History of Ethiopia
Robert Watson, Head of the United Nations for Biological Diversity, once said at a Paris conference that the loss of biodiversity, the diversity of species and the associated dying of nutrient-rich soil is just as great a threat to humans as climate change. The organic certified coffee from the Boledu Farm in the famous “Yirgacheffe” growing region in Ethiopia is grown in the species-rich forest on shady, wild bushes. Due to the slowed maturing process in the shady forest, the coffee is not only characterized by a unique taste reminiscent of stone fruit or raspberries. Since the coffee plants live in symbiosis with the natural forest, the soil and the entire ecosystem remain intact.
Ethiopia is known as the country of origin of coffee. Characteristic of Ethiopian farms is not only the cultivation in the forest, but also the natural processing method. The pulp is not separated from the bean after harvesting, as is the case with “washed” processing. Rather, during the sun-drying process, the sweetness from the pulp is used to give the bean the flavor notes that are characteristic of Ethiopia. This process requires great care and dedication on the part of the farm, as there is a risk with this treatment method that the beans will be affected too much by the rotting process. That’s why we chose the Boledu Farm, which achieved an extraordinary score of 87 SCA points with their green coffee. The second-generation owners of the farm have decided to build their own processing station and thus offer access to around 1,500 smallholders in the region. Because of its flavor, this coffee goes very well with milk drinks, but it can also be something exciting for unusual espresso lovers and for filter freaks.
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