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Ethiopia Tanash Girma

Ethiopia

Grapefruit, red apple, butterscotch, honeybush tea, marmalade

Regular price R 269.00

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Shipping calculated at checkout

COFFEE DETAILS

Origin:

Ethiopia, Worka Chelchelie, Gedeb district

Altitude:

1900-2100m

Flavours:

Grapefruit, red apple, butterscotch, honeybush tea, marmalade

Body:

Medium

Acidity:

Sweet limes

Roast:

Light

Brewing:

AeroPress, V60, espresso, milk-based

Varietals:

Heirloom - Kumie, Diga, Wilsho

Processing:

Natural/dry processed

Owner:

Single farmer micro-lot - Tanash Girma

Our single-origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped in 4 x 250g bags.  Our blends and decaf are packed into both 250g and 1kg bags.

Origin and Cultural Significance

Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labour in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”

The Region

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species.  Although there are a few estates in Ethiopia, 95% of coffee is grown by small landholders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty-grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.

About this coffee

This natural grade 1 single-farmer microlot was produced by Tanash Girma, a female farmer from Chelchelie, Gedeb district (Gedeo zone). Cultivating 1.9 hectares of land around her home at an altitude of 2,079masl, Tanash grows heirloom subvarieties known locally as Kumie, Diga, and Wilsho, under the shade of Acacia and Sudan Teak (Cordia Africana). This naturally processed lot was dried for 18 days on raised African beds.

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