Natural Ethiopia

Although Ethiopia has identified and established varietals, (by some accounts up to 10,000 unique varieties) most often Ethiopian coffees are labeled with the umbrella term Heirloom or Landrace. Coffee is endemic to Ethiopia and the great majority of coffees from the country are a product of consolidation from large groups of small-holder producers who cultivate pure strains of Arabica varietals that have grown wild and have been naturally cross-breeding for centuries. These coffees have not been hybridized or selectively bred, they are naturally occurring varietals growing in their native land.

This is a natural process coffee. The cherries and harvested and delivered to the washing station. Upon arrival to the station, the coffees are floated in tanks where the good, ripe coffee sinks and the unripe and defective coffee floats to the top and is removed to be processed separately as commodity grade or lower-specialty grade coffee. The good coffee cherries are then removed from the tank and placed on raised drying beds to dry for up to a month. After drying, the coffee is sent to the dry mill where it is milled, sorted and prepared for export.

Sidama, Ethiopia, as a region, produces the highest volume specialty coffees in all of Ethiopia. The region sits in the Rift Valley south of lake Awasa and has an altitude range of 1500-2200 meters above sea level. The region experiences abundant rainfall and the various crops of the region grow in rich soil. These conditions, along with the vast array of heirloom varietals grown in the region result in the distinct Sidama terroir - silky smooth body, elegantly bright acidity, floral aromas and fruit tones ranging from citrus to berries to tropical fruit.