Description
We’re excited to once again offer both the Natural and Washed Process coffees from one of the top farmers in the Gedeb Woreda– Bedhatu Jibicho– and love the opportunity to showcase how the difference in processing methods, when given the same coffee cherry, can have such a large impact on the flavor of the cup. The Washed offers a wonderfully clean and sweet cup, with notes of honeydew, apricot, and vanilla with a lighter body than its Natural counterpart.
It’s estimated that there are between six and ten thousand coffee varieties in Ethiopia alone — yes, six to ten thousand! Due to this colossal figure, there hasn’t been enough genetic testing to allow buyers to distinguish one from another. With the cross-pollination that occurs naturally in the wild, the name ‘Ethiopian Heirloom’ exists as an umbrella term to describe all variants. This is what really makes Ethiopian coffee quite a mystery—and an interesting one at that. Each village or town could potentially have a different variety, with its own unique properties.
Ethiopia is said to be the birthplace of coffee, meaning that at some point in time it was only naturally found here.
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