Boa Bedegelo, Ethiopia

Ethiopia, considered the cradle of coffee, is famous because it was in the Kaffa region’s forests where Coffea Arabica grew wild.

Nowadays, coffee is grown in many different regions within Ethiopia and is mainly produced by smallholder farmers, with traditionally small production plots. They deliver their cherries to central washing stations rather than processing their coffee with their own machinery. At the washing stations, the beans are carefully sorted before being processed.

Coffees from Sidama have a distinct character and unique cup profile that justify considering them as some of the best in the world. The region hosts some of the country‘s highest altitudes for coffee cultivation, ranging from 1,500 to 2,200 masl. As a result, coffees ripen slowly and hence develop more intense flavors. Sidama is also the source of many of Ethiopia‘s grade 1 and grade 2 beans, its two highest quality grades.

This coffee was produced by smallholder farmers who are members of the Boa Bedegelo Primary Cooperative, founded in 1975 and located in the Dale District. The cooperative counts around 2,800 members and is part of the Sidama Coffee Farmers Cooperative Union (SCFCU).

This Organic certified coffee is Grade 2, referring to a defect tolerance of between 4 and 13 defects in a 300g sample. Farmers handpick ripe cherries and remove the pulp within 12 hours of harvest. The beans are then fermented in tanks for up to 48 hours, depending on ambient temperature. Once fermentation is complete and the mucilage has been removed, the coffee is washed with clean water and dried for 10 to 15 days. After drying, the beans are stored before being transported to Addis Ababa for further processing and export.’

Fertile and densely populated lands in the west while vast and lone savannahs dominate the east - Ethiopia is a country of natural contrasts. Moreover, this East African gem has experienced only little Western influence. Its rich cultural heritage has formed this country into a place various religions and ethnicities call their home today. On top of that, Ethiopia is the place where coffee production was born.

Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest of the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical "smallholder" structure. This means that many farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. At the washing stations, the beans are carefully sorted before being processed. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality. Often, this homogenous quality is also assured through hand-grading mostly done by women.

The special care and dedication are definitely reflected in the cup: Ethiopian coffees are of great complexity with floral and fruity peaks while maintaining a balanced body and exciting aftertastes. Also, Ethiopian people themselves appreciate their own coffees since 40% of the production is said to be consumed within the country. This makes Ethiopia the greatest consumer of coffee in the world among producing countries. Coffee had already been well-established in Ethiopian culture before it was exported. Still practiced today, the traditional coffee ceremony brings together family and neighbors on a daily routine.

• Sidamo
• Cup scpre: 85/100
• Alltitude: 1800-2200 m.a.s.l.
• Arabica: Heirloom
• Process: Washed
• Notes of bergamott, floral & berries