Our last Ethiopian offering of the season comes from high in the mountains of Gedeb; neighboring the Chelbesa site we have been working with for years. In the cup we find ripe stone fruit, subtle florality, with a lemon/lime-like acidity.
2,000 - 2,200 masl
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Wet fermented for 48 hours. Dried on raised beds for 20 days until moisture content reaches approximately 10%.
This washing station rests within the tiny hamlet of Chelbesa, right alongside the Chelbesa washing station we've been working with for years now. This is a new site for us, and we were immediately impressed by its consistency and quality. We love the microclimate of this particular region, and we're very excited to have another washing station to begin building, developing, and exploring with.
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.