This is our first year working with coffee from Getachew Zeleke. While we have long loved the profiles from Guji, they have become increasingly difficult to find in recent years. Our hats are off to Getachew for producing this stunning coffee. In the cup we find white peach, jasmine, and pomelo.
Ethiopian Landrace
Shakisso
2,200 masl
December, 2024
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10-14 days.
ABOUT GETACHEW ZELEKE
Getachew’s career in coffee began as an accountant. After saving up his birr, he was able to purchase some land in Addis Ababa as an investment property. In 2008, amidst a rise in urban real estate, he sold the property. The proceeds from that sale allowed him to purchase land in Shakisso, and in 2009, he started planting coffee. In 2016, Gertachew began heavily investing in producing specialty coffee, and he built his own washing station to process and sell his own coffee. From there, sky has been the limit!
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as the geographic origin of coffee, and its production continues to represent about 10% of the country's gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single-variety lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the wide Ethiopian varieties and are therefore referred to simply as 'Ethiopian Landrace.'
Pricing Details
FOB
$9.64/KG
FOT
$13.78/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.