Ethiopia Yirgacheffe Gedeb Natural Coffee
Updated: Oct 20
This single origin Ethiopia Yirgacheffe Gedeb Natural Coffee is from Tarekech Werasa in Yirgacheffe Gedeb region producing this Mixed Heirloom Varietal coffee. This is Natural processed and roasted in 2 levels: Light medium roast that brings out the tea-like body with orange acidity and flavor of blueberry, honey and Medium dark roast that gives a tea-like body with lychee acidity and flavor of passion fruit, coconut, dried cranberry.
Tarekech Werasa is a female coffee producer that works with the Lalisaa. She started her farm in 1990. She had been wronged numerous times by the brokers who purchased her coffee. Due to recent changes in regulations, she is able to take things into her own hands and, with the help of Lalisaa. She is extremely proud of her coffee and believes that whomever tries her coffee will fall in love with it immediately. Her goal as a participant in Lalisaa is to establish more consistent demand, better prices for her coffee and aims to support all the people who work tirelessly on her farm together.
This Natural coffee was dried on African beds made from bamboo. Cherry sundries for approximately 19 days. Each day has about 7 hours of sunlight on average. Cherry is frequently turned and sorted to remove damaged cherry while drying.
Lalisaa is a term used to describe something that is flourishing and growing. The Lalisaa project, initiated by Sucafina staff through the Farmer Hub initiative, began with the recognition that the supply chain in Ethiopia was failing to benefit smallholder farmers or reward them for producing quality coffee.
The project encourages strong growing practices, rewards the production of quality coffee and helps farmers take control of their part of the supply chain by partnering directly with smallholders. The program onboard farmers each year for a training program that is intended to help farmers improve yields and quality while also accessing new markets and financial services. Farmers in the program participate in a wide range of activities including designing, and later revising, a farm management plan, accessing financing for larger farm projects and more.
Ethiopia is famous as coffee’s birthplace and today it remains a specialty coffee industry for its incredible variety of flavors. It has been difficult in recent history but now, new regulations have made direct purchasing possible. Partnering directly with farmers, it helps them produce top quality specialty lots that are now adding value for farmers and roasters. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that there is a diversity of flavor, even between farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
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