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FLAVOUR NOTES: CLEAN TART ACIDITY, WITH SOFT BERRIES, COCOA UP FRONT AND A SPARKLING LEMON ZEST FINISH.
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.
Founded in 1975, the Konga Cooperative is located in Yirgacheffe, the most densely populated part of Ethiopia and the country’s leading producer of coffee. It began with a group of 275 women and over 1,000 men and it has since grown to nearly 4,000 members.Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. Konga was one of the first coffee farms that I was lucky enough to visit so its quite special to me I always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit flavours of tropical fruit peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and sparkling like acidity.One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist in fact the unavirsity of Jimma holds many of these and has identified them naturally in these highlands and many other around the country. The cross pollination of genetics is totally amazing.
Country: ETHIOPIA - YIRGACHEFFE
Farmer: 5000 CO-OP MEMBERS
Processing: NATURAL PROCESS
Cupping Score: 88.5
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Espresso Ground, Filter Ground, Filter Roast, Pour Over Ground, Whole Bean
G1 natural process Coffee Super Clean Fruity Coffee
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