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SPECIALTY COFFEE from ETHIOPIA Kefalech Tariku
Recomended: Filter & Espresso
Origin: Gedeb, Gedeo Zone, Ethiopia
Variety: Kumie, Diga & WilshoProcess: Natural
Producer: Kefalech Tariku
Tasting notes: Chocolate ganache, lemon, red berries, sweet tea
Kefalech Tariku - Ethiopia
SPECIALTY COFFEE from ETHIOPIA Kefalech Tariku
Recomended: Filter & Espresso
Origin: Gedeb, Gedeo Zone, Ethiopia
Variety: Kumie, Diga & WilshoProcess: Natural
Producer: Kefalech Tariku
Tasting notes: Chocolate ganache, lemon, red berries, sweet tea
SPECIALTY COFFEE from ETHIOPIA Kefalech Tariku
This Grade 1, single-farmer natural microlot was produced by Kefalech Tariku, a female producer from Chelchele, Gedeb District (Gedeo Zone). Kefalech, a mother of five, farms 1.4 hectares of land at an altitude of 2,080m and grows the traditional sub-varieties of Kumie, Diga and Wilsho.
Gedeb is a ‘kebele’ (neighbourhood) and town in the Gedeo Zone, SNNP region of southern Ethiopia. As the birthplace of coffee, Ethiopia is home to more species of coffee plants than anywhere else in the world, many still growing wild and others yet to be discovered. All Ethiopian coffee is Arabica and at least 150 varieties are grown commercially. Traditionally, these have simply been labelled as “traditional varietals”, however, this is changing as the Jimma Agricultural Research Centre works to identify species. Although there are some large plantations in Ethiopia, 95% of coffee is grown by smallholders in a wide variety of environments, including “coffee forests,” where coffee grows wild and is harvested by local people. All specialty-quality Ethiopian coffee is grown above 1,200 m, and most above 1,800 m. In the Sidamo and Yirgacheffe highlands, coffee can grow above 2,100 m.
Coffee is ancient in Ethiopia, but its cultivation is not. By the late 9th century, coffee was actively cultivated in Ethiopia as a food, but probably not as a beverage. It was the Arab world that developed the brewing of the beverage. Even when coffee became an export for Ethiopia in the late 19th century, Ethiopian coffee was the result of harvesting rather than agricultural practices. A hundred years ago, plantations, mainly in Harar, were still the exception, while “Kaffa” coffee from the south-west was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, coming from one of the districts where it grows most abundantly in the wild. The trees grow in such profusion that the possible supply, with a minimum of harvesting labour, is practically unlimited. It is said that in south-west Abyssinia there are immense forests which have never been invaded except on the outskirts.”
kefalech-tariku-ethiopia-atmans
Data sheet
- Country of Origin
- Etiopía
- Roasted for
- Filter & Espresso
- Tasting notes
Berries
Lemon- Processing
- Natural
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