We tend to source most of our Ethiopian coffees from Yirgacheffe, but this wasn't always the case... There was a time wherein coffees from Sidama were renowned for their syrupy nature and general juicy juice. This coffee hearkens back to those halcyon days of yore. Super syrupy with notes of Pineapple and Red Plum. A sweeter and fuller Ethiopian natural for easy drinking.
We sourced this coffee with help from our friends at Falcon Coffee.
This is one of the lots that have come from a group of small farmers in the Sidama region of Southern Ethiopia. With the changes to export laws in Ethiopia, small producers are now able to market their coffee directly, but this is still very challenging, and few have access to the capital to make this happen. This group of farmers in Sidama all have between 3 and 12 hectares and all have their own export licenses, however this year they have assigned Buriso Amaje as their group leader and he coordinated the milling and export of the coffee alongside the Falcon team in Addis. Since these producers are small, their main limitation is cash flow, so Falcon prefinanced the coffee in order to ensure they weren’t forced to sell their coffee locally for cash. This group have amazing potential and this year we are seeing some of that, but with the help of Falcon’s agronomist we plan to train them on farm management and picking, processing and drying.
Basha and his wife and two children own 3 hectares of coffee at the Bombe village in Bensa, Sidama. Basha grows the 74160 variety which he got through the Jimma Agricultural Research Centre. The coffee grows under the shade of native trees in a forest. The 74160 variety is a selection from the Jimma research centre. This variety was selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. 74160 is widely distributed varieties across Ethiopia and was selected for its resistance to CBD and high yield. This variety is known to have very pronounced citrus and floral notes.
Basha picks and processes all of his coffee himself and within his family. The cherries are placed on raised beds at his family home to dry for around one month.