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Medium roasted coffee with notes of Cinnamon, Clove, Fruit Jam, Pear Wine 


Country:: Ethiopia

Region:: Chelbesa Kebele, Yirgacheffe

Variety:: Wolisho, Dega

Processing Method:: Natural

Certifications:: Organic


Ethiopia Varietal and Region Information



Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world.

Additionally, the genetic diversity of the coffee in Ethiopia is unmatched anywhere. There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world.


Ethiopia’s Traditional Household Preparation

Coffee is still commonly enjoyed as part of a “ceremonial” preparation, a way of gathering family, friends, and associates around a table for conversation and community. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before mixing it with hot water in a brewing pot called a jebena. She serves the strong liquid in small cups, then adds fresh boiling water to brew the coffee two more times. The process takes about an hour from start to finish, and is considered a regular show of hospitality and society.


Processing and Profile

The profile of Ethiopian coffees will vary based on different factors, including variety, process, and microregion.


Natural processed coffees - have much more pronounced fruit and deep chocolate tones, often with a bit of a winey characteristic and a syrupy body.



Typical Growing Regions

Sidama is a large coffee-growing region in the south, which includes Guji, Oromia, Chelbesa, and the famous Yirgacheffe.



Wolisho, Dega

Dega and Wolisho is a regional landrace coffee variety named for an indigenous tree to Gedeo and the surrounding area.

These trees bear large coffee fruit with inconsistent yearly yields.

Roast 44 -Chelbesa Medium

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