Ethiopia Yirgacheffe Haru Grade 1 Lot 1 Organic Washed-Not Available

Coffee grown on the slopes of the Yirgacheffe region truly defines terroir--"a taste of the place." Based on the stunning cup profile achieved by the Haru Cooperative, this offering reflects the distinctive qualities that coffees from this region are consistently lauded for. 
Our washed heirloom variety features soaring floral aroma and a cascade of lemon-laced notes layered on a milk chocolate base. An elegant body heightens its luminous acidity and clean profile. No other coffee in the world possesses its perfumed aroma—evident in the roasted bean as well as in the cup. The Yirgacheffe is celebrated for consistently delivering everything that one would want from a coffee. 
The Haru Cooperative is an organization of family owned farms in the Gedeo Zone, South Nations, Nationalities and People’s Region, Ethiopia. The Cooperative currently has 1187 members, and joined the Yirgacheffe Coffee Farmers Cooperative Union in 2002. YCFCU is an umbrella organization established to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.

Grower:      Smallholder farmers organized around the Haru Cooperative 
Variety:       Indigenous heirloom varieties
Region:      Yirgacheffe, Gedeo Zone, Southern Nations, Nationalities, and People's Region, Ethiopia
Harvest:     October - December
Altitude:     1750 - 2300 meters
Soil:            Vertisoil
Process:     Depulped and fermented, double washed, and dried on raised beds in the sun.
Arrived:       April 5, 2020


Grower    700 coffee producers associated with Deri-Kochoha mill
Variety    Indigenous heirloom cultivars
Region     Guji Zone, Oromia Region, Ethiopia
Harvest    2018
Altitude    1,650 – 1,750 meters
Soil                  Luvisols
Process    Fully washed and dried on raised beds 
Arrived:    August 9, 2019

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1-4 lbs            


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1-4 lbs            

Grower:           The Vohora Family, Edelweiss/Ascona/Helgoland Estates
Variety:           Batian, Blue Mountain Typica, Bourbon, Kent, SL-28
Region:            Southern slopes of the Ngorongoro Caldera, Karatu District, Arusha Region,    Tanzania
Harvest:          July - December 2019
Altitude:          1600 - 1850 masl
Soil:                 Volcanic loam
Process:           Siphoned for floaters, then fermented in the whole cherry underwater for 5-7 days via carbonic maceration, then pulped and dried on raised beds
Arrived:            August 1, 2020

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1 - 4 pounds     

Ethiopia YIRGACHEFFE Aricha "Misty Valley" Natural

The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin. The Misty Valley is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees.

Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish. When the ripe cherries are first brought to the mill to dry on raised African beds, they are constantly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.

In the cup, the Misty Valley truly delivers. A perfumed floral aroma leads into a crisp and complex fruit basket flavor. Milky body provides the backbone for the fruit and aromatics, creating a harmonious balance. The cup finishes with lingering, pleasant mouthfeel.
ImporterCupping Notes: Blueberry, chocolate, strawberry, floral, clean, consistent, balanced, bright lemony sweetness..


Ethiopia Sidama Watadara Organic Washed

Coffees produced by SCFCU member cooperatives are shade grown in low densities under the canopies of indigenous trees and enset (false banana), a staple food crop for Sidama families. The Sidama region stretches across the rugged mountains of Bensa to the valleys of Dale and Aleta Wendo – which provide a range of quality profiles that exemplify this wealth of production landscapes.

Sidama washed coffees show pronounced acidity, fruit flavors varying from red fruits to blueberry and sweet organic to tangy lemon aromas and flavors, medium body and a bitter cocoa finish. In Sidama regions of higher altitudes – often called “Yirgacheffe type” coffees – the coffee shows the characteristic and delicate flavors of bergamot and lemon zest.

Coop Coffees began sourcing directly from SCFCU in 2009. Since then, we have had the opportunity to develop direct relationships with several of the SCFCU community based cooperatives over the years, including Shilcho, Homacho Waeno, Talamo, Bona, Abela Galuko and Fero Cooperatives.

Grower.                 Telamo Cooperative | 6930 members
Variety                   Indigenous heirloom cultivars
Region                    Shebedino, Sidama Zone, Southern Nations Nationalities, and Peoples' Region, Ethiopia
Harvest                   October – December
Altitude                  1888 masl
Soil                         Vertisol
Process                    Full natural and dried on elevated tables
Certifications           Fair Trade, Organic
Arrived                    May 30, 2020

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1 - 4 pounds         

Grower:           Tega & Tula Special Coffee Farm Agro Industry PLC
Variety:           Indigenous heirloom cultivars
Region:            Keffa Zone, Ethiopian Southern Nations, Nationalities, and Peoples' Region    (SNNPR), Ethiopia
Harvest:          October – January
Altitude:          1700 – 1850 meters
Soil:                 Luvisols
Process:           Fully washed and dried on raised beds
Certifications: Organic Rainforest Alliance
Arrived:            April 3, 2020

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1 - 4 pounds     


Uganda Masira Patio Organic/RFA Grainpro-Not Available

This  is cultivated on family owned farms located on the slopes of Mount Elgon in the Masira region of the Bulambuli district, Uganda.  Harvested cherries are received at the Sipi Falls mill, named after a trio of majestic waterfalls in the area.  The mill uses state-of-the-art water treatment and energy saving technology (recycling water and reusing parchment to heat mechanical dryers).  Strict processing protocols at the mill have improved coffee quality and create sustainable incomes for farmers in the region.

 This is an FW Grade Organic Masira Patio Coffee from the Masira harvest areas in northwest Uganda. Growing altitude for this lot ranges from1800  to 2060 masl and varieties include 70% SL14 and 20% SL28 and 10% Blue Mountain.  After harvest, cherries are floated before pulping to ensure separation of unripe cherries. Coffees are then washed and sun-dried in parchment for 1 hour on patios before moving to raised beds for an additional 2 weeks of drying. Finally, the coffee undergoes 36-48 hours of rotational drying to reach appropriate moisture levels for export .

Burundi Sogestal Muminwa Bourbon Washed-Not Available

Burundi has an ideal terrain for coffee, with growing regions dispersed in the central and northern areas. Burundi is dominated by hills and mountains, with considerable altitude variation, from the lowest point being the lake at 772 meters above sea level  to the top of Mount Heha at 2670 meters. We have offered a selection of large and small lots from areas Kirimiro, Ngozi and Kayanza in the past. These were formerly available as "Sogestal" coffees, but now can be sourced from private mills as well. A Sogestal is a regional grouping of washing stations (wet mills).
This is an FW A grade washed coffee from the Sogestal Mumirwa growers association in the Mumirwa region of western Burundi. Sogestal Mumirwa was founded in 1991 and has since grown to include 13 washing stations and produce between 1200 and 1500 tons of coffee annually. Growing altitude for this lot is around 1,750 masl and it is comprised of entirely

SUBREGION:               Cibitoke, Bubanza, Bujumbura, Rumonge, and Makamba < Mumirwa
WET MILL:                   MC Kennon
PROCESSING:              Washed
BAG TYPE:                   Grain Pro / Ecotact
PLANT SPECIES:           Arabica
VARIETAL:                   Bourbon
ALTITUDE:                   >1700m
ARRIVED:                    May 10, 2020

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1-4 lbs               

Ethiopia Sidama Telamo Organic F/T - Natural​

Sidama Coffee Farmers Cooperative Union (SCFCU) is the second largest regional cooperative in Ethiopia and sources coffee from 53 community-based cooperatives throughout the Sidama zone. The bulk of production comes from small family owned farms where coffee is cultivated on just a few acres of land. In this instance, nearly 000 producers carefully pick and deliver their harvested cherries to the Telamo Cooperative, which operates a mill in the Shebedino District. Cherries are carefully hand sorted to remove under ripe and damaged beans and then the moisture is carefully reduced to 11 percent on raised beds designed to gently dry coffee with lots of airflow. Simultaneously, Telamo carries out activities that often go unnoticed but are crucial for small producers, including training producers in best organic practices and investing in basic infrastructure needs like road improvements and establishing local warehouses. SCFCU focuses on establishing a certification process for local cooperatives, creating micro-credit for producers and investing in social programs on a larger scale. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways SCFCU strives to improve the quality of life for coffee producers and their families.

Importers Cupping notes             
Blueberry , grape, hard candy

Altitude            900 – 2000 meters
Soil                        Sandy loam
Process            Full natural and dried on rooftops
Crop                        2019
Arrived            March 23, 2019

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1 - 4 pounds     


Grower                       Grima Edema | Guji Coffee Export PLC
Variety                        Indigenous heirloom
Region                        Guji Zone, Oromia Region, Ethiopia
Harvest                       October – December
Altitude                      1800 – 2200 meters
Soil                             Vertisol
Process                       Full natural and dried on raised beds
Certifications              Decaf

Arrived:                         May 30, 2020

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1 - 4  lbs .        

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1 - 4 pounds         

Ethiopia Guji Deri Kochoa Washed-Not Available

This coffee is sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia.  Coffee farmers deliver ripe cherries to the Deri-Kocha mill where the cherries are sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours, and then washed.  The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  This coffee was prepared to a Grade 1 standard at the dry mill before export.

Blind Assessment: Evaluated as espresso. Delicate, exotic, profoundly floral. Star jasmine, tamarind, saffron, bittersweet orange blossom, dark chocolate in aroma and small cup. Sumptuous, levitating mouthfeel. Bittersweet, citrus-driven short finish; dark chocolate enveloped in jasmine in the resonant long, with waves of saffron notes best described as umami-floral. Maintains its nuance in three parts milk, where dark chocolate and saffron round and deepen.

Notes: From the Deri Kocha mill, a little south of the famous Yirgacheffe region, where coffees from local heirloom trees are subject to classically rigorous, traditional processing and drying procedures. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. 
The Bottom Line: Opulent, invitingly complex, forthright as both straight shot and in cappuccino-scaled milk.


131 coffee producers from Al Qafr, Ibb, in Yemen
Variety                 Hawari
Region                  Al Qafr, Ibb, Yemen
Harvest                 October - February
Altitude                1300 – 1500 meters
Soil                       Sandy loam
Process                 Full natural and dried on rooftops
Arrived:                    August 23,  2020

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1-4 lbs             

Ethiopia Yirgacheffe 3 Natural Chelba Lot 1 GrainPro - Not Available

Coffee is sourced from more than 700 farmers living in Wenago near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Farmers deliver ripe cherries to the Chelba Coffee Station which is owned and operated by Chereab na betesebu. Ripe cherries are carefully sorted and immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then milled and exported.
Grower            700 smallholder coffee producers organized around Chereab na betesebu | Chelba Coffee Station
Variety            Indigenous heirloom cultivars
Region                        Chelba, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest            October – December
Altitude            1950 – 2200 meters
Soil                        Vertisol
Process            Full natural and dried on raised beds
Arrived            August 1, 2020

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1 - 4 pounds      


Tanzania Ngorongoro Vohora Family Carbonic Maceration

is sourced from a family-owned estate located in the Karatu district, Tanzania. The lowest and highest elevations in all of Africa, the floor of Lake Tanganyika (352 meters below sea level) and Mount Kilimanjaro (5,895 meters above sea level) are both located in Tanzania. The Vohora's estates are located between these commanding landmarks, with 250 acres of coffee cultivated on the rim of the Ngorongoro crater, which is the largest unbroken caldera in the world and a UNESCO World Heritage Site. More than 25,000 wild animals, including the largest population of lions, make their home within the crater walls. The Vohora family has owned and managed the Finagro Estate for three generations. Finagro has 450 acres of coffee split between two coffee farms (Ascona and Helgoland), a newly renovated wet-mill, and a dry mill facility, which ensures quality control and traceability throughout the entire process. The farms are also well diversified with more than 120 bee hives for honey production, Macadamia tree nursery producing more than 10,000 seedlings per year and an agroforestry program. Finagro has 50 full-time employees and nearly 500 people employed during the peak of the harvest.
 Carbonic maceration is a term lifted from the wine industry and it applies to the fermentation method. First, the coffee cherries are siphoned to remove low-density “floaters,” then added to a large barrel filled with clean water. The barrel is sealed with a one-way valve for off-gassing: the environment allows no new oxygen in (this is the “carbonic” environment). In traditional carbonic maceration in winemaking, grapes are fermented whole, without crushing. The technique yields fruity tasting wines that can be consumed soon after bottling. For coffee, this unique fermentation environment limits the populations of microbes and demonstrably changes the fermentation type.
The “maceration” or “microbial digestion” – basically fermentation – occurs at different rates in the layers in the barrel. The coffee at the bottom of the barrel will be lightly crushed and undergo a more traditional fermentation, whereas the intact cherries closer to the top ferment more slowly, inside the skin of the coffee fruit. After 5-7 days in the barrel, the water becomes filled with fermenting enzymes and byproducts and begins to foam out the valve. This is the indication for Neel to end fermentation, thereafter pulping the fruit and sending it straight to the drying tables..

Yemen Mocca Matari Microlot 

Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Yet modern Yemen continues to suffer from protracted conflict that has cost almost 100,000 lives, displaced over 3 million, and left two-thirds of the country in need of food or medical aid. So when new crop arrives we pause to remember and honor the coffee. What makes the quality so special is that it hinges on a relationship of trust, which has been constant for decades despite all the odds.  In recent years, the export company called Pearl of Tehama has had to reinvent itself to reach and support producers. Providing things like localized receiving warehouses has eased the burden of transporting coffee and ensured safe storage. Pearl of Tehama is currently helping producers organize formally because recognized producer associations can solicit international assistance for needed infrastructure improvements like roads, schools and water systems.
The best traditional dry-processed coffees of Yemen and Harrar have attained a near-mythical status among older generations of specialty buyers. Mythical for the recalled quality as much as the fact that, for the most part these days, they are nearly impossible to find. War, drought, and the passing of several key players has relegated these coffees to the dustbin of history, to be sniffed at and disregarded by those currently in the know, or so we are told. And yet, even amidst upheaval, coffee continues to be produced. And while much of it isn’t anything special anymore, there is the odd lot which arrives so resplendent with the dark fruits and spices of yesteryear that to not sing its praises would be to disrespect nearly everything that has come before us. Our recent arrival of Yemen Mattariari is such a coffee. Practically exploding with blueberry, black cherry, fig and date, this is natural processing as it was meant to be. This is desert coffee, dried in such low humidity conditions that fermented, acetic flavors never have the chance to develop in the first place. A light that shines in the dark. Milled and exported by a woman, Fatoum Muslot, from a country in which women are too often marginalized, this fruited gem is the kind of retro-futurism I want to be a part of..


Region                            Yirgacheffe, Gedio
Growing Altitude             1750-1950 masl
Arabica Variety                Heirloom varieties
Harvest Period                 August through November

Milling Process                 Natural
Aroma                             Floral
Flavor                             Blueberry, strawberry, milk chocolate
Body                               Milky body, incredible balance
Arrived:                           August 23, 2020

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1-4 lbs             

Yemen Mocca Burrai Microlot - Not Available

Yemen Mocca Burrai Ecotact is sourced from family owned plots located in Bura'a in the Raymah governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Bura'a is the most identified growing region in Yemen and has often been called the the Ethiopia of Yemen. Mocca Burrai is the product of 15 producers who work closely with an export company called Pearl of Tehama. Through the collaboration small producers have learned processing techniques to ensure consistency in their coffee. Pearl of Tehama is also providing localized receiving warehouses to ease the burden of transporting coffee and ensure safe storage.

Importers cupping notes:   Strawberry, red wine, vanilla, chocolate.

Grower            15 Coffee Producers from Bura'a
Variety            Burrai
Region            Bura'a, Sana’a, Yemen
Harvest            November - February


Kenya Endebess Estate

This natural-processed coffee offered by Endebess Estate is fully washed with fresh river water from the Koitobos River and then sun-dried on raised beds. It typically takes 21 to 28 days to dry, depending on the weather. The beans are rotated at least four times a day.
Rift Valley contains the Cherang'any Hills and a chain of volcanoes, some of which are still active. The Cherang'any Hills are one of Kenya's five main forests and catchment areas and span three counties, namely Trans Nzoia, Elgeyo Marakwet and West Pokot. The Endebess Estate farm is set at the foot of Mount Elgon, an extinct shield volcano on the border of Uganda and Kenya.
As far back as the 1940's, Endebess Estate milled and processed its own coffee as well as neighboring small producers. It used to be owned and managed by Mr. E.W. D'Ollier, and in 1976 it was sold to Gatatha Farmers Co Ltd. and then sold again in 2011 to its current owner and manager, Kaitet Tea Plantations.
Kaitet Plantations focuses on the welfare of its employees and takes social responsibility seriously. The farm financed over 15 housing renovations, sponsored two high school students, and hopes its social responsibility program will expand once the farm reaches greater profitability. In the medium term, Endebess Estate is working on its certification status as infrastructure is being improved.
Cupping notes: Jammy, with notes of blueberry, cherry and dessert wine. Round body.

Region                 Northern Rift Valley
Growing Altitude  1,750-1,950 masl
Arabica Variety     Batian, Ruiru 11, SL 28 and SL 34
Harvest Period       November - December
Milling Process       Fully Washed, Sundried
Arrived:                 August 23, 2020

Ethiopia Natural Blend Swiss Water Process - Not Available

On occasion, we come across a decaffeinated coffee that doesn’t have the indicative flavor characteristics of a decaf, this is one of those coffees. It’s no surprise then that this coffee was produced in Oromia, one of the world’s most beloved growing regions. Coupled with Ethiopia’s heirloom varieties and meticulous processing, Oromia’s terroir produces some of the world’s most interesting and delicious coffees. This lot was processed using the natural method, where after harvesting the pulp is left fully intact and dried whole on raised beds. When everything works perfectly, as with this example, the resulting cup is smooth with intense fruit-forward flavors.

This coffee was decaffeinated using the Swiss Water Process of caffeine extraction, without the use of chemical solvents. The coffee soaks in a ͞green coffee extract that coaxes caffeine out of the beans while leaving much of the original flavor intact. The extract then passes through activated carbon filters that remove the caffeine. This process continues until the beans are 99.9% caffeine free.
Some say decaf drinkers are the purest of heart of all coffee lovers — there’s no psychoactive incentive for consumption. You’ll have to be the judge for yourself, but if this example were less the exception and more the rule, I’d be entirely convinced.

Importers tasting notes:  Sweet, caramel, light citrus.

Ethiopia Gedeb Bedhatu Jibicho Grade 1 Washed Process

Ethiopia Gedeb 1 Washed Bedhatu Jibicho GrainPro is produced by Bedhatu Jibicho. Bedhatu was born and raised in Worka where her farm is also located. She started working in coffee in the 1960s when the government gave land to her husband. Bedhatu’s takes great pride in the fact that she has managed the farm operations for over 50 years, even before her husband passed away in 1991. As Bedhatu is now over 80 years old, her adult children have started to become more involved in continuing her rich tradition of coffee production. The family plans to use the premiums from coffee sales to expand production and start an export company.

Grower                 Bedhatu Jibicho
Variety                 Indigenous heirloom cultivars
Region                  Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, E
Harvest                 October - December
Altitude                1800 – 1900 meters
Soil                       Vertisol
Process                  Fully washed and dried on raised beds
Arrived                   September 18, 2020

Importers Cupping notes:  Strawberry, cocoa, blackberry

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1-4 lbs        

Grower :                        Coffee producers from Masira within the Bulambuli District in Uganda
Variety:                        Bourbon: SL14, SL28, and Blue Mountain
Region:                        Masira, Bulambuli District, Uganda
Harvest:                        October  2017
Altitude                        1800 – 2060 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried on patios
Certifications:                        Organic, Rainforest
Arrived:                        January 9, 2019

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1-4 lbs              



Ethiopia Limu is sourced from the Tega & Tula Estate, consisting of 1200 acres in the Gembo district within the Keffa Zone, Ethiopian Southern Nations, Nationalities, and Peoples' Region (SNNPR), Ethiopia. The estate has its own washing station and drying facility, which ensures quality control of the processing up to the final export stage. Tega & Tula is also investing in the surrounding communities with a new Out-grower program. In the last three years, the program has trained more than 600 small producers and has started distributing more than 300,000 seedlings to those same producers. Tega & Tula is also using their resources to support the local schools and improve local roads.

Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the "names" of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area. The farm is certified organic and produces both Washed and Natural coffees.

In the cup it is hard to beat Ethiopia for the sheer complexity, nuance, and delicacy of flavor. It has a soft and sweet profile with orange and bergamot flavors and juicy citric acidity..”

Importers cupping notes:  Apricot, meyer lemon, jasmine, milk chocolate

Ethiopia Yirgacheffe Banko Gotiti FT Natural 2020 Crop-Not Available

Coming  from family-owned farms organized around the Banko Gotiti Cooperative located in the village of Banko Gotiti in the southern district of Gedeb, Ethiopia. The cooperative was established in 2012 as a separate entity from the larger Worka Cooperative, and currently has approximately 300 members. In 2005, Worka joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.
Tasting Notes: A very tasty fruit forward Ethiopian Natural. A little sweeter than average and well tastier than most Gr 3 offerings this year. Lighter roasts do show some citric acidity with wonderfully fruity aromatics that come through in the cup a bit, reminiscent of Juicy Fruit gum. Balanced with a nice stronger chocolaty tone with hints of spice. Medium roasts reduce the acidity a bit and turn the tones mostly chocolaty with just a little hint of soft fruit. Dark roasts get bittersweet and much more reminiscent of smoky baker’s chocolate.
Roasting Notes: Most will like this cup on the lighter spectrum of roasts, a nice solid medium roast will please almost every palate. A bit chaff heavy and will roast a bit two toned, slowing down the roast a bit will help even out those lighter roast points. Very smooth and defined before 2nd crack, into 2nd crack will add some bitterness.
Grower.           Banko Gotiti Cooperative
Variety             Indigenous heirloom cultivars
Region              Gedeb District, Ethiopia
Harvest             October - December
Altitude            1600-2300 meters
Soil                   Vertisol
Process              Full natural and dried on raised beds
Arrived:             June 21, 2020

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1-4 lbs              

Grower                       2574 producers organized around the Wata Dara Cooperative
Variety                       Indigenous cultivars
Region                        Dara District, Sidama Zone, Southern Nations Nationalities, and Peoples' Region, Ethiopia
Harvest                       October – December
Altitude                      1820 masl
Soil                             Vertisol
Process                        Fully washed and dried on elevated tables
Certifications               Organic
Crop:                           2019
Arrived:                       September 19, 2020

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1 - 4 pounds            

Ethiopia Hambela ORGANIC ALAKA 

GRAINPRO is sourced from METAD Agricultural Development PLC (METAD). METAD is a third generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate. METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community. Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including university scholarships and sponsorship for a state-of-the-art elementary school with more than 700 students, and healthcare for employees. METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities. METAD has an expanding Out-grower program designed to provide technical assistance, share modern farming equipment, and provide certification programs for more than 5,000 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
Alaka, among the many collection and washing sites at the vast Hambela estate in Guji, is perennially among our favorites from Ethiopia. It’s made an appearance before as a Crown Jewel, and this iteration is an elegant, clean washed coffee with notes of sweet tea, hibiscus, chamomile, honeydew melon, pear, and plum. It’s on the softer side, not a screamer, but so very sweet and delicious, easily one of the most chuggable Gujis that have come through our doors this season.
The name Hambela has emerged as a recognizable denomination of origin in recent years, largely due to the efforts of the Adinew family. While Hambela Wamena is the name of a district, it is the Hambela farm, run by Aman, Michael, and Tariku Adinew, that stakes the claim as a center for exceptional coffee production.
The estate was part of a gift of land during the time of Emperor Haile Selassie to Muluemebet Emiru, the first African female pilot. It is her grandchildren that now manage the farmland and the METAD Agricultural Development company. Among the many important pieces of work undertaken by METAD are their commitment to equal employment opportunities for women and education opportunities for the youth of the coffeelands, their early partnerships with Grounds for Health, and their development of Africa’s first SCAA certified lab.

Blind Assessment: Very delicate, sweetly savory. Lemon verbena, allspice, dried persimmon, dogwood, baker’s chocolate in aroma and cup. Balanced, sweet-savory structure; velvety-smooth mouthfeel. The sweetly herb-toned finish centers on notes of lemon verbena and dried persimmon wrapped in baker’s chocolate.
Notes: This coffee tied for the second-highest rating in a tasting of 71 organic-certified coffees from Africa for Coffee Review’s tasting report. Southern Ethiopia produces distinctive coffees from traditional varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Certified USDA organic.  The Bottom Line: A delicate, richly sweet wet-processed Ethiopia: spice, herb, fruit and flowers in intricate balance.

Grower:                        Hambela Coffee Farm
Variety:                        Indigenous heirloom varieties and selections
Region:                        Hambela Wamena, Guji Zone, Oromia, Ethiopia
Harvest:                        October - December
Altitude:                        1900 – 2200 masl
Soil:                                    Clay minerals
Process:                        Fully washed after pulping and fermenting, then soaked in clean water. Dried on raised    beds.
Certifications:                        Organic

Arrived:                         July 30, 2020

See Home Page for Quantity Discounts
1-4 lbs