Ethiopia holds legendary status as a unique, diverse and extraordinary coffee producing country; not only is it the genetic ‘cradle’ of arabica, but it might be considered one of the most complex of all. The cultivation, processing roasting and drinking of coffee has been part of Ethiopian way of life for centuries. Today, coffee production is a mainstay in the livelihoods of millions and accounts for more than 50% of Ethiopia’s export revenue annually. About 90% of coffee is produced by smallholder producers who deliver their ripe, red cherries to nearby washing stations.

These washing stations are often grouped into co-operatives, which provide valuable assistance and training in good agronomic practices and selective-picking harvesting techniques. This coffee is cultivated and harvested in the famous Yirgacheffe region inside Sidamo, to the East of the Rift Valley. The production areas in the region consist incong of Yirgacheffe, Kocheré, Wenago and Gelena Abya.

Producer The fruit of this naturally-processed coffee is in partnership with a family-owned Ethiopian coffee exporter, RAD, founded by Yigremachew Admmasu and Yanet Yoseph. After significant investment, their Halo Hartume station now has 310 drying beds and covers 4.5 hectares. It employs nearly 100 people in the community. Nestled between the stunning Berit and Shasemene mountains, the station collects cherries from around 450 smallholder producers, all from the Halo Hartume, Kebela, area.

After harvesting, coffee growers bring their ‘garden cherries’ to the station, which then sorts them meticulously before putting them out to dry on the station’s raised beds. During the drying process, the humidity level is monitored carefully and the cherries are turned every two hours. Throughout the hottest part of the day, the beds are covered to protect the cherries from the sun. Once dry, the coffee is stored in jute sacks in a warehouse in Chelchele, 5 km away, before being readied for export.

Roast Sourced through our friends at Belco Specialty Coffee, we are delighted to roast another great expression of a natural process coffee from Ethiopia’s fly-crop harvest earlier this year. Roasted lightly for filter, we love the lavender florals with a citric, lime-tartness in the cup. There is also a syrupy stone fruit sweetness that reminds us of mouthwatering nectarine. Flavorisome and floral, this delicious coffee can be enjoyed across a range of brew methods.

For brewing recipes, please visit our BaseBrew: https://web.basebrew.app/olisipo-coffee (https://web.basebrew.app/olisipo-coffee)