Information
| Varietal(s) | Heirloom |
| Processing | Natural |
| Altitude | 1,950-2,200 metres above sea level |
| Region | Adame, Gedeo |
| Score | 85+ |
This coffee is meticulously shade-grown, a traditional practice that not only fosters biodiversity but also allows the coffee cherries to ripen more slowly and evenly, contributing to a richer and more nuanced cup. The region experiences an average annual rainfall of 1800-2000mm and average annual temperatures of 20-23°C, conditions that are perfectly suited for the delicate coffee plants.
The harvest then takes place from mid-October to the end of January, a period when ripe cherries are selectively hand-picked by the dedicated local farmers. This specific lot represents the collective effort of approximately 800 producers, cultivating coffee across an actual farm size of 2 hectares per farmer, totalling approximately 1400 hectares.
After careful harvesting, the coffee cherries are dried in the sun on traditional "African drying beds" for approximately 15-21 days. This meticulous drying process involves constant raking of the cherries during the daytime to ensure uniform drying. To protect the cherries from intense sun exposure, they are covered
from 12 pm to 3 pm, and carefully covered again at night to shield them from rainfall. This controlled sun-drying allows the fruit's sugars and flavours to infuse the bean, resulting in the distinctive profile associated with high-quality natural Ethiopians.
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