The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.
This lot is from the Rocko Mountain Reserve where Falcon Speciality with the help of their team in Addis, has been sourcing coffees that truly represent the communities of the area by trying to gather different lots from different groups of smallholders from the Idido side of the Rocko Mountain.
This year with the support of Siz Agro they have been able to connect and source this magnificent natural processed coffee from three distinct groups.
This particular lot represents the hard work and dedication from the people that live and grow coffee in the Alemayu Woreda (neighbourhood), they utilise 12 hectares of semi-forest land dedicated to coffee under the shade of native trees such as Acacia and Cardia Africa.
The community deliver their cherries to the central drying station in Yirgacheffe town where our partner in the area Siz Agro is collecting and processing the lots since 2017. in the area the guys at Siz agro have invested in one farm and 8 washing stations to try to improve quality and traceability where single communities can vertically integrate in the supply chain.
Siz Agro has been pre-financing farmers communities during the off season to help them improve their production and picking, with the help of a team of agronomists that are based locally all year around to advise on improvements required to achieve the best possible results.
The lots is processed as a traditional dry natural, carefully inspected for any overripe or immature on the sorting table before being carefully laid on raised beds around two centimetres in thickness and turned every twenty minutes.
the cherries are covered during the hotter part of the day that is normally between 11am until 3pm to prevent fast drying, and the drying time can vary from 14 to 18 days depending on humidity.