Berries are brought to the Banco Dadatu processing station operated by Eyasu Vorasa by 336 local farmers.
Flavor profile: coffee as bright as strawberry jam and thick as plum jam.
Packing options: 250 grams, 1 kilogram and ground in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
In terms of growing conditions, Ethiopian coffee can be divided into three groups: forest, garden and plantation. The forest category includes trees growing in forests in natural shade, mainly in the southwest of the country. Garden is the most common type of coffee growing and provides the bulk of production. Trees grow next to the farmer's house. Fewer shade trees and farmers artificially limit shade by pruning. Fertilizers are often used. The Plantation category is relatively rare. Coffee grows on large farms where basic farming methods are used: pruning, fertilizing, mulching, breeding. Therefore, single estate coffee from Ethiopia, i.e. coffee from a single farm, is relatively rare. There are quite a few varieties of Arabica growing in Ethiopia, which are usually labeled as indigenous or Ethiopian heritage. As for the climate and landscape, there are mountains in the western part of the country, respectively, the climate is milder, the east is a plateau and more arid. Ethiopian coffee regions - Yirgachiff, Sidamo, Limu, Jimma, Lekempti, Harrar. The Sidamo region is also a trademark officially registered by the Ethiopian government in 2004 with the aim of promoting coffee from this region. Coffee grows between 1400 and 2200 meters above sea level. Harvested from October to January.
The Banko Dadatu processing station is located in the Gedeo zone, Guji region. The station is operated by Eyasu Worasa. Berries are brought to the station by 336 coffee farmers in the surrounding area. Drying of berries is carried out on tables for an average of 10 - 14 days until the moisture content of the grain reaches 12%. The berries are covered in the middle of the day to protect them from the scorching sun, and at night to protect them from excess moisture and to ensure that they dry evenly throughout the drying period.
The exporter of this lot is the companySNAP coffeefounded in 2008 by the entrepreneur Negusse. The company owns three processing stations located in the Chelelektu, Kochere and Gedeo zones, and cooperates with processing stations in Nensebo, Uraga and Guji.