After a decade of roasting and sourcing coffee, we finally made it to Africa to get a deeper understanding of the coffee and culture of Ethiopia. Many people have beloved memories of fruity and floral Ethiopian coffees, which is in large part from their Heirloom Varieties and their unique Processing Methods. Globally known as "African Beds" most processing centers use raised beds to dry cherries in direct sunlight. The dry aired climate of Southern Ethiopia dries coffee evening and quickly on the raised beds. Over the years, we've noticed Naturally Processed coffees coming from Ethiopia aren't nearly as intense as those from Costa Rica or other parts of Latin America; which is likely related to the tropical conditions of Latin America, slowing down the fermentation of the Natural Process. In addition to the tame fermenty taste, Ethiopian coffees are known to be floral and clean. All of the coffee is selectively hand picked when at peak ripeness.
Our travels took us throughout the region of Sidama where we were able to meet with producers and visit washing stations in Yirgacheffe. At every stop, we were greeted with a warm smile and a hot cup of coffee. Ethiopian coffee culture is one of the most remarkable and ritualistic. They roast coffee in pans and brewed in traditional clay pots with a long neck and a round bottom.
