This is a super cool single-producer lot from Gedeb. Addisu grows and processes coffee alongside his wife and family. He has been producing sundried naturals for the past five years, but was finally able to build his own wet mill in 2022. In the cup we find berries, nectarine, and coffee blossom.
Hand-picked at peak ripeness. Fermented underwater for 24-48 hours. Dried on raised beds for 10-14 days.
Addisu Kidane built his wet mill in 2022 with the intention of purchasing exclusively red cherries from the nearby farmers in his village, Udeye, which is located beyond the Halo cooperative in the mountains of Halo Beriti. Located in the Gedeo zone of the Gedeb woreda (district), Halo Beriti is one of Gedeb's finest coffee-producing areas. Known for its dense semi-forested vegetation, Halo Beriti is an excellent example of some of the best coffee-growing agroecology practices.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. Estimates guess that there are potentially up to thousands of 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 extremely difficult to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
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.