Ethiopia is not only the largest coffee producer in Africa, it also has the largest domestic consumption on the continent too. This well-developed domestic consumption of coffee has been driven by the long history with coffee the country has: home to the famous “Kaldi”, the goat herder who supposedly first discovered coffee’s ‘caffeinated’ qualities. Many coffee species are indigenous to Ethiopia, with Heirloom now the most common. Coffee is produced in a number of regional zones to the west and south of the capital Addis Ababa, most famously Sidamo and Yirgacheffe. Bench Maji, a lesser known zone to the west of Djimma is starting to make a name for itself in the exporting world, as coffee aficionados look further afield for more exotic coffees. Ethiopia has an abundance of varied flavour profiles – depending on the process and region the coffee is produced – from strawberry fruit, to mango, passion fruit and pineapple. If sweet juicy fruits are your thing – Ethiopia is the answer.
The wet mill uses the local river for water to move beans through the depulper to the fermentation tanks, where the coffee remains for 36-48 hours before being cleaned again and moved to the drying tables for 10 days. The facilities here provide 14 tanks for fermentation and two soaking tanks for floating the beans when they come in so that they can maintain a constant flow of beans – and therefore maintain quality during busy harvest times.
1900 - 2100 meters above sea level
Honey / Lemon / Orange