We’re excited to bring you our first Ethiopian coffee, from the Guji Zone, Oromia region of Ethiopia at 1900-2200m above sea level. These Wolisho and Dega varietals are grown in clay loam reddish brown soil.
Who grew this coffee?
We’re proud to partner with METAD, who currently sources coffee from 14 farmer associations, named after their kebele, with 7 in each region.6,500 coffee farmers from across both regions in Hambela and Gedeb. Our coffee comes from the Benti Nenqa washing station named for the kebele, or village, where the coffee is harvested.
METAD has strengthened their local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including university scholarships and sponsorship for a state-of-the-art elementary school with more than 700 students, and healthcare for employees. They were also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities. METAD has an expanding out-grower program designed to provide technical assistance, share modern farming equipment, and offer certification programs for more than 6,500 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
About this Coffee
Our Ethiopia Coffee is a delicate, medium roast, single origin, washed coffee. As you enjoy this coffee, notice the notes of tea rose aroma, bergamot citrus, melon, and levitate that have been preserved from origin. This coffee comes from the Guji Zone, Oromia region of Ethiopia at 1900-2200m above sea level. These Wolisho and Dega varietals are grown in clay loam reddish brown soil.
How should I brew this coffee?
When it comes to brewing your coffee at home, there are a number of ways you may choose to brew your coffee. These are often dependent on the tools available to you, and your personal preference.
Regardless of the choice of brewing equipment you may have, there are four key fundamental elements that ultimately impact flavor. These four elements are freshness, grind, proportions, and water. Adjusting each of these can assist in extracting your optimum flavor, time and time again. You can read more about how to optimally brew your coffee here.
How to Pair this Coffee
If you’ve never paired your coffee before, you’re missing out on a treat! Being intentional about the food you eat with your coffee can open up a whole new world of flavors. You can learn more about why pairing is important here . We’d suggest pairing this coffee with:
- Chocolate croissant
- Custard filled donut
- Guava jam and toast