This coffee is sourced from small plots of land in the Arbegona area, which benefits from a very high altitude of 2,200 metres above sea level, and is processed at the processing station of the same name. 391 farmers contributed to this microlot, whose small farms are between 3 and 5 hectares in size. Coffee is the main cash crop in this area, although many other crops are grown there, such as sugar cane, false bananas, spices and vegetables.
This coffee is processed using the natural (dry) method. The coffee cherries are sorted according to density and quality by floating in large tanks filled with water. They are then moved to African beds where they are turned every 30 minutes to achieve even drying and to control the fermentation process. The average drying time is approximately 12-15 days, depending on temperature and humidity. The dried coffee cherries are then moved to storage where their flavour begins to develop.
Ethiopia is considered the cradle of coffee and its production is equivalent to nearly 10 % of the country’s gross domestic product. It is estimated that thousands of previously undescribed varieties grow in Ethiopia, making the country the region with the greatest coffee biodiversity in the world. Given the historical tradition, the way coffee is grown in Ethiopia and the political situation, it is almost impossible to find single variety lots (parts of the harvest). Although this has slowly started to change in recent years, for the time being the typical designation of coffee varieties from Ethiopia is still Ethiopian heirloom varieties or Ethiopian indigenous varieties. This is also the case with this coffee.