Ethiopia is widely regarded as the birthplace of coffee, with a rich cultural heritage surrounding this beloved beverage. The country's diverse climate and altitude create ideal growing conditions for coffee, particularly in regions like Sidamo, Yirgacheffe, and Harrar. Ethiopian coffee is known for its unique flavors and aromas, often showcasing distinct notes of fruit, floral, and wine-like characteristics. The traditional coffee ceremony is an integral part of Ethiopian culture, symbolizing hospitality and community. The cultivation of coffee has not only shaped Ethiopia’s economy but also its social fabric, making it a vital aspect of life for many Ethiopians.
About the Coffee
Ethiopia
West Arsi
Nensebo
Natural
1950 - 2280 masl
Arabica
G1
GrainPro or similar
60
85.25
Red cherry is picked and freshly sorted
before pulping. Over-ripe and under-ripe beans
are handpicked and separated before
processing. Fresh red cherries are supplied to the
washing stations. Coffees are pulped and allowed
to ferment naturally. The fermented coffee
is washed with clean running water, soaked
in clean water and then dried to retain
about 11.5% of moisture. Dried parchment coffee
is stored in field warehouse until it is
transported for further processing to Addis
Ababa. The parchment coffee is processed in
dry processing warehouse to remove
the husks and the clean beans are packaged in
label bags (60Kg bags) for export.
West Arsi, a zone in the Oromia Region of Ethiopia, is known for its diverse landscapes, including rolling hills and fertile valleys. Agriculture, particularly coffee production, plays a vital role in the local economy. The region is rich in cultural heritage, with the Oromo people contributing to a vibrant tapestry of traditions, music, and dance.
Annual Rainfall
1200 - 1800 mm
Temperature
18-22 °C
Harvest & Shipping Calendar
