Origin: Ethiopia, Guji Grade 1

Region: Harsu Haro Muda

Process: Natural

Score: 85

Varietal: Welichu, Kudhumi

Producer: Welichu Wachu

Ethiopia Coffee History - Why is Ethiopian Coffee so Good?

Ethiopia is widely recognised as the birthplace of the Arabica plant and, yes, coffee. Ethiopian coffee grades are generally found at altitudes between two to 2.5 kilometres above sea. 

For a country that loves on-the-go lattes, the Ethiopian coffee ceremony is a true commitment, and one of the many ways Ethiopian beans develop flavour. The process, which involves washing, roasting and grinding the beans takes between 40 minutes and an hour. In Ethiopian homes, coffee is only made by women, as they are more likely to be home. The ritual is performed at least once daily, sometimes three or four times. However that's not to say you cannot buy Ethiopian coffee beans in Australia.

More than a tasty beverage, ‘coffee’ in Ethiopia is viewed as an act: a gathering that brings families, friends and even neighbours together.

Welichu Wachu draws on wet and natural processed coffee from a number of coffee growing zones such as Suke Kudansa, Hawata Harsu Hanku, Harsu Sala, Harsu Haro muda (Muda Tatesa), Lacho Torka, Raro Boda, Boye, Yabitu Koba (Haro Lebetu).

All the coffees from one of the 36 grower co-operatives, each farmer cultivating coffee in what’s known locally as ‘coffee gardens.’ Each farmer grows roughly 1000 to 1800 trees per hectare, the plants are mostly fertilised with organic material and intercroped with various food crops. This type of farming accounts for roughly 50% of the coffee grown in the regions.

Welichu Wachu washed coffees soak in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during hot midday sun. Beans exposed to the hot noon sun especially on the 4^th or 5^th day can lead to the parchment cracking and the green bean inside becoming shrivelled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse.

The Natural coffees undergo laborious hand sorting to remove green or under ripe cherries before being spread on the drying tables 4-5 cm deep. The drying cherries are raked and ridged hourly and like the parchment, covered during the midday heat. After drying for 10 – 12 days, a handful of dried cherries should produce a rattling sound when shaken. The final test is that the weight of a sample of coffee is the same for two consecutive days.