Description
Region : Ethiopia,
Producer : Various Farmers
Processing : Natural
Variety : JARC varieties , Local Landraces
Altitude : 2100 above sea level
Note : Strawberry, Blackberry, Black Tea
COFFEE IN ETHIOPIA
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems
ABOUT GUJI
Guji coffee has only recently been recognized as distinct from the neighboring Sidamo and Yirgacheffe regions. Due to its remarkable quality and unique cup profiles, Guji coffee is rapidly gaining international recognition.
The region receives ample rainfall and is characterized by steep mountainous terrain, ideal conditions for growing a wide variety of high-quality coffees.
ABOUT THIS COFFEE
The Arabica Hambella Natural is sourced from Sibu Coffee Producer and Exporter. Farmers cultivate coffee trees in the Hambella District, located in the much-beloved Guji region of Ethiopia.
The soils in the southern and western parts of Ethiopia’s coffee-growing regions are volcanic, naturally rich in nutrients and minerals. These fertile conditions contribute to the exceptional quality of coffees produced in the area