This lot comes from staggering elevations in the beautiful Bombe Mountains in one of the regions of Ethiopia we have been the most excited about: Bensa, Sidama. In the cup we find a very floral, expressive, and refreshing profile of chamomile and nectarine, with a long limeade finish.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped to retain a precise amount of mucilage. Grade 1 density separated. Fermented underwater for ~36 hours. Dried on raised beds for 10-14 days.
We expressed to our partners at Catalyst an interest in purchasing coffees from less-explored regions of Ethiopia, specifically Bensa and Arbegona. After tasting some excellent offer samples from Hamasho, we knew this was exactly what we had been looking for. Around 1,500 farmers deliver their coffee to this washing station high up in the Bombe Mountains. Due to the extreme elevations these coffees are grown in, the seeds are very small and dense with extremely expressive profiles.
Ethiopia is widely acknowledged as where coffee originated, 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 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.