Tasting Notes: Dried Fruits, Praline, Sweet
Coffee Distributor: Covoya Coffee
The Story Behind the Coffee:
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. At least 150 varieties are commercially cultivated and traditionally labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000.
Ethiopia coffees are graded solely based on cup quality and number of defects, not size. Due to the peculiarities of this grading system, this naturally processed Guji is quite sweet and cups very favorably.