Beanroasters.se

Ethiopia Kefalech Tariku Gr. 1 Natural (Single Farmer)

Name: Ethiopia Kefalech Tariku Gr. 1 Natural (Single Farmer)
Brand: Beanroasters.se
Price: 130.0 SEK
Availability: InStock

130 SEK

Rea Slutsåld

Skatt ingår. Frakt beräknas i kassan.

Size 500g 1KG 3KG 15KG

Produktvarianter

Kvantitet

About This Coffee

Denna naturliga mikrolot för en lantbrukare av klass 1 producerades av Kefalech Tariku, en kvinnlig producent från Chelchelie, Gedeb-distriktet (Gedeo-zonen). Kefalech är en fembarnsmor och odlar 1,4 hektar mark på en höjd av 2 080 möh och odlar arvegodset kumie, diga och wilsho.

Origin	Ethiopia
Subregion	Gedeb, Gedeo zone
Harvest Season	2023/24
Producer Type	Single Estate
Processing	Natural/Dry Processed
Growing Altitude	2100m

Plant Species	Arabica
Variety	Ethiopia Heirloom
Coffee Grade	ETH CA NAT YIRG G1
Screen Size	14 Up
Bag Weight	60 KG BAG
Bag Types	Grain Pro / Ecotact

Growing Coffee in Ethiopia

Gedeb is a 'kebele' (ward) and town in Gedeo zone, SNNP region of southern Ethiopia.

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.

History of Coffee in Ethiopia

Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”