Ethiopia is the homeland of Coffea arabica, so it's no surprise that to this day some of the most distinctive coffees you'll taste are Ethiopian single-origins. Countless heirloom varieties thrive in the East African nation, where high altitude and varying micro-climates provide ideal growing conditions for coffee.
Ethiopian coffees are often defined by berry-like or tropical fruit notes, citrus acidity, and floral tones. They're prized as single-origins, but also play an essential role in many blends, providing lively top notes and sweetness to balance the nuttiness of a Brazilian coffee, for instance, or the deep body of a wet-hulled Sumatra.
Most coffee in Ethiopia is grown by smallholder farmers working a few hectares of farmland. They typically bring their harvest to cooperatively-owned washing stations for processing—converting the fresh-picked coffee fruit into green coffee beans that are ready for export.
Natural process Ethiopian coffees (dried fully intact before the inner bean is removed) are highly sought after for their intense berry aroma and flavor. Washed Ethiopians (skin and mucilage removed prior to drying) tend to reveal more floral and tea-like notes.
We're currently offering three Ethiopian single-origins individually and as a discounted bundle, each a unique expression of what the region has to offer:
Gora Kone Natural
Of our current offerings, Gora Kone most closely resembles the classic Ethiopia Natural flavor profile: fresh fruit aromas and flavors, citrus acidity, and hints of cocoa and florals.
The Gora Kone washing station, located between the Arsi and Sidamo zones in central Ethiopia, processes coffee from 700-800 smallholders in two ways: washed and natural. This natural process lot is dried on beds for up to 18 days before the fruit and parchment is removed from the coffee bean, emphasizing the coffee's fruity characteristics.
[[View Gora Kone]]
Our second naturally-processed selection is earthier, with a lightly spiced/herbal aspect. Rather than fresh fruit, we found aromas and flavors of berry jam in the cup, with a velvety body carrying baking spice and lemongrass notes and Swiss chocolate aftertaste.
This offering is unique in that it comes from a single farm in northwestern Ethiopia's Limu zone, rather than a co-op, as is the norm. Yidnekachew Dabessa and his brother Mesfin became large-scale coffee farmers in 2008, with years of experience as a smallholder farmer (Yidnekachew) and degrees in agricultural economics and business administration (Mesfin). They now employ 35 permanent and 95 seasonal workers, offering high wages and benefits while helping smallholders in the region by sharing advice and technological advancements.
Nano Challa washed
And now for something completely different: Nano Challa is bright and juicy, bursting with tropical fruit, floral, and tea-like notes. It's clean yet complex, and one of our favorites here at the roasting facility.
Nano Challa Cooperative formed in 2004 in western Ethiopia's Jimma zone and now boasts more than 400 members. Their continual investment in processing equipment has paid off with high-quality coffee that commands high prices.
This coffee shines in a Chemex, but it's also a treat as a single-origin espresso.
[[View Nano Challa]]
Now you know: when you're looking for something assertively fruity, with bright acidity and deep sweetness, an Ethiopian coffee is a solid bet! For a limited time, buy the three coffees discussed in this blog post together and save $11.00: