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ETHIOPIA – AMARO GRADE 1 – YIRGACHEFFE – NATURAL PROCESS
$20.00$60.00 Select options
ETHIOPIA – AMARO GRADE 1 – YIRGACHEFFE – NATURAL PROCESS

$20.00$60.00

NOTES: JASMINE FLORALS, RASPBERRY, BLACKBERRY, PLUM AND CASCARA WITH A COATING TOFFEE FINISH.
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About this coffee

  • Altitude: 1900
  • Farmer: AMARO
  • Score: 86.5
  • COUNTRY: ETHIOPIA - YIRGACHEFFE

NOTES: JASMINE FLORALS, RASPBERRY, BLACKBERRY, PLUM AND CASCARA WITH A COATING TOFFEE FINISH.

Grown and processed in the Aramo Keble of the Yirgacheffe Woreda, this coffee has been harvested from 800 farmers in the area. Coffee plantations span 1600 hectares throughout the region, with each producer farming on average 2 hectare plot. Most farmers cultivate local heirloom varietals and harvest from plantations at an altitude of 1800-2000 MASL. The regions produces both washed and natural coffees. Yirgacheffe is known for its distinctive floral and fruity coffees. A combination of superior climatic conditions, wild heirloom varietals and unwavering dedication from producers; make the region perfect for growing coffee. It is world renowned for its clean and sweet cup profiles.

 

 Coffee all started in Ethiopia in the 9th Century when the goat-herder Kaldi, noticed his goats acting more spritely after consuming cherries from a certain plant. Kaldi tried the cherries and noticed some of the familiar effects that we all feel when we enjoy some of the good drink in the morning. While this is a popular account of the ‘Discovery’ of coffee, there are other accounts of traders chewing cherries on trade routes from Ethiopia in order to increase energy. Ethiopia’s history is full of dramatic changes. Over the last four decades, the Ethiopian people have lived under three different forms of government, which include a semi-feudal imperial, a military rule with Marxist ideological orientation from 1974-1991, and a federal governance system from 1991 until the present. All of these periods have been accompanied by dissatisfaction, armed resistance and rebellions. Ethiopia has also confronted economic, social and environmental problems including a war with Eritrea from 1998-2000. This recent dispute with Eritrea as well other historical conflicts has provoked many damages, including lost lives, limited access to the land, emotional trauma, and extreme hunger.

Coffee still grows wild in Ethiopia’s mountain forests. Ethiopian farmers cultivate coffee in four different systems, which include forest coffee, semi-forest coffee, garden coffee and plantation coffee. About 98% of the coffee in Ethiopia is produced by peasants on small farms and it is the country’s most important export. Ethiopia is Africa’s third largest coffee producer. There are about 700,000 coffee smallholders in Ethiopia, of which 54 percent are in semi forest areas. Coffee has been part of their indigenous cultural traditions for more than 10 generations.

Coffee is traded on the Ethiopian Commodities exchange (ECX) which unique to many other countries sets its own prices. Ethiopia Produced 7.1 Million Bags of Coffee in 2017-2018. Most Ethiopian Coffee goes to Germany and Saudi Arabia (about 20% Each) while Australia takes 2%. While most coffee does go through the ECX, reforms recently passed by the government have allowed larger farms and co-ops to market and sell their coffees directly to consumers, resulting in increased traceability and fairer pricing

This coffee is paired well with

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