Ethiopia, Origins - Natural

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Origins pays tribute to the profound origins and cultural significance of wild arabica coffee, deeply rooted in the heart of Ethiopia. Origins are two, always-available coffees from Ethiopia—a beloved region among our customers. Offered as a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and a natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., Origins pays tribute to the birthplace of Arabica coffee and presents two distinct flavor profiles that are fruity, floral, tea-like, and unmistakably Ethiopian. Where it's from The cherries for this lot were sourced from the forests of Hangadi, Tero, and Dembi Uddo Kebeles (or villages). Each lot purchased is directly designated to the specific village prior to any processing. Each village is a small kebele located at 2,180 MASL in the Woreda of Shakiso in the Region of Guji. Cherries once picked by the smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. are delivered to two sites that are operated by Tracon (exporter). 750+ farmers deliver cherries to the Hangadi Station over the course of the season. The Hangadi Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. is managed by Mubarek Hyredin who oversees the cherry selection, post harvest production and compensation distribution to each local partner. The cherries arrive at the washing station and are evaluated based on key factors: color, ripeness and density. The cherries are floated to remove any "floaters΅ to ensure only the highest concentration of fruit mucilage and maturation is used in the processing. Once separated, the cherries are placed on raised drying beds for 18-21 days, being rotated by hand every hour for the first two durings to avoid uneven drying and provide even exposure to air and sunlight.