Ethiopie

Ethiopie

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Ethiopie Jimma-Musa

<p>Thanks to the Bashasha Project, producer Khalid Kemal has been able to export and sell his coffee under his own name. This Natural lot shows what his labor has achieved.</p> <p>Producer Khalid Kemal used to sell his coffee to local private traders but with the new laws, he is able to sell his coffee directly to importers, garnering higher profits. Based on our calculations and local market conditions in 2018/2019, the farmers, like Khalid, who participated in this supply chain model gained up to 25% more than others in the Djimma area.</p> <h2>Cultivation</h2> <p>Khalid’s farm is 16 hectares with over 3,000 trees per hectare. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access.</p> <h2>Harvest &amp; Post-Harvest</h2> <p>Cherry is selectively handpicked. He processes both washed and natural coffees on the farm. Natural coffees are immediately laid to dry on drying beds. Drying cherry is turned regularly to ensure even drying. It takes approximately 10 to 15 days for the cherry to reach 11-12% moisture content. Once dry, cherry is rested and then sent to a dry mill to be prepared for export.</p> <h2>Changes to the ECX</h2> <p>Due to recent changes in regulation, even the little guys can directly export their coffee to foreign markets. With Ethiopia’s staggering levels of varietal diversity, we believe that amazing new coffees are just waiting to be discovered. </p> <p>The Ethiopian Commodity Exchange (ECX) was established in 2008 as a way to help farmers receive higher prices, get paid more quickly and receive better payment for better quality. To accomplish these goals, the ECX was intentionally designed to semi-anonymize coffees so that those who graded and those who purchased the coffees, did so on the merit of the cup, not the reputation of the name.  </p> <p>In response to the demand for more traceable coffee, the Ethiopian Coffee &amp; Tea Development and Marketing Authority introduced a bill in 2017 that allowed Ethiopian coffee, including coffee sold through the ECX, to be marketed and sold with full traceability. </p> <h2>About Bashasha Smallholders</h2> <p>Most importantly for our Bashasha Coffees, the 2017 changes to the ECX regulations also gave farmers a chance to apply for export licenses. With these export licenses, farmers can now process, market and export their coffee directly. This system places an emphasis on preserving traceability for each producers’ lots throughout the supply chain. It also means that farmers have more choice and more control over the price they receive. Finally, it provides incentives for farmers who are geared towards quality, benefitting all actors in the supply chain.  </p> <p>These new laws are giving us a unique opportunity to increase our traceability all while supporting great coffee farmers. We’ve partnered with farmers in Bashasha, a small town in the Agaro Zone of Western Ethiopia, to bring you a selection of Naturals and Fully washed coffees that can be traced all the way to the farmers themselves.</p> <h2>About Agaro</h2> <p>Agaro is well known for producing some of the most well-known cooperative coffees of the past decade via the Duromina, Biftu Gudina, Yukro, and Hunda Oli cooperatives.  </p> <p>The majority of coffees grown in Agaro are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup. </p> <p>Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops. </p> <h2>Coffee in Ethiopia</h2> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Our importer is working in partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.</p> <p></p>
Price €7.74

Ethiopie Sidamo 2

<p>Sidamo coffees have a profound complexity that many attribute to the diversity of local landrace varieties. This coffee, produced by smallholders and processed at washing stations, preserves the depth and breadth of flavor. </p> <p>The Sidamo region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidamo holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable.  </p> <p>The Sidamo region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidamo’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidamo is bordered by Gamogofa.  </p> <p>Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidamo is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region. </p> <p>The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity. </p> <h2>Cultivation</h2> <p>Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.  </p> <p>When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.  </p> <p>Sidamo coffees are distinguished with three markings: a grade, a geographical letter designation and an indication of whether it is washed or unwashed. In addition to their geographical indications, subsequent markings may be added to convey quality and other information.   </p> <p>Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximises land use and provides food for their families.  </p> <p>In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Sidamo typically use very few—if any—fertilisers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. </p> <p></p> <h2>Harvest &amp; Post-Harvest</h2> <p>Due to the size of most plots, coffee is typically handpicked by landowners and their family. </p> <p>All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.  </p> <p>Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. </p> <p>After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile. </p> <h2>Grade 2</h2> <p>In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics, without any off-flavors.  </p> <p>Ethiopia Sidamo 2 is a classic in every coffee range and especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score. </p> <h2>Coffee in Ethiopia</h2> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Our importer is connected directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using </p> <p></p>
Price €7.36