Anyone familiar with Ethiopian coffee will tell you that the country is well known for producing unusually bright and fruit-forward cups. Behind these unique flavours is a complex and centuries-old system of raising coffee trees, picking and processing cherries, careful drying and selective hand sorting – all of which add to the abundant resources provided by the terroir of the Ethiopian highlands, where coffee originated and still grows wild in places today.

Amongst the farmers in the Yirgacheffe region, coffee is a mainstay of daily life in several ways. More than half the people living in Yirgacheffe raise coffee at their homes, sometimes only a few dozen trees, and many also find work at local washing stations during harvest. More than this, however, is the part coffee plays in the culture of Ethiopia, where it is served as part of a ceremony that goes beyond the beverage itself, inviting conversation, laughter, and hospitality for those who participate.

Though the tradition of coffee runs deep, Ethiopia is also a place of technical innovation. Purchase of ripe cherry by local washing stations allows exploration of new and unique processing techniques without burdening individual farmers with the risk of poor results. Many washing stations in Yirgacheffe, including Worka Chelichele where this coffee was processed, are now experts in non-traditional methods such as honeys and anaerobic naturals. Having produced top quality for decades, these lots also find buyers more easily than those from neighbouring countries, due to the expertise that Ethiopia is known for.

This lot was processed using the ‘honey’ technique, where the coffee bean’s outer fruit is removed but the sticky pulp - which gives this technique its name - remains on the bean as it dries. The results are increased body, fruitiness, and a balanced but present acidity.

This year, each of our Ethiopian offerings will raise money for Project Waterfall, a charity whose current project is building clean water and sanitation facilities for communities in Ethiopia. Not only is clean water a human right, it is also one of the most important protections against COVID-19. As coffee lovers, many of us look forward to Ethiopian coffee season every year. What better way to celebrate this beautiful and foundational country - coffee’s original origin - than to give back to those who live there. 

  Caravan Coffee Roasters are proud members of 1% for the Planet. For more information please visit https://www.onepercentfortheplanet.org

BREWING GUIDE 

On top of being grown in Yirgacheffe, a region already famous for producing bright, fruity and floral coffees, this lot was processed using the honey technique which pushes those flavours even further. This technique also creates added body as well as bolder flavours, making this a slightly more forgiving coffee to brew as well. To highlight this coffee's uniqueness, we prefer a dialled-in Hario V60 or Kalita Wave. We recommend a starting ratio of 60g of ground coffee per 1 litre of fresh, filtered water, and adjust to taste. For more brewing tips and tricks, visit our Brew Guides page.