Coffee Ethiopia Ras Dashen

Coffee beans Ethiopia Ras Dashen, Guji region

Our coffee from the Seasons line is a traditional, stable and recognizable coffee of fresh harvest, where terroir is in the first place.

Philosophy and taste profile

The seasonal harvest from Ethiopia is washed and processed from the Guji region from numerous farms and stations combined by our Kerchanshe partners. Local farmers receive various support from the company: free distribution of coffee seedlings (grown in coffee mangers on the Bale farm), construction of roads and schools, financial support in the off-season.

Taste profile: pure and juicy Ethiopia with hints of flowers, bergamot, raspberry, lime, black tea and stone fruits.

About the region

The Guji Zone is located within the state of Oromia in southern Ethiopia, about 500 km south of Addis Ababa. Coffee grows at an altitude of 1700 to 2100 meters above sea level, 1200-1600 mm of precipitation falls per year. The soils in the region are red-brown (ferruginous). Guji is significantly different from the neighboring coffee regions of Sidamo and Irgacheffe, and was previously considered a sub-region of Sidamo, but has established itself as a separate one. Guji coffee has gained a reputation and status due to its unique flavor profile.

About the country of growth

Ethiopia is the seventh largest coffee producer in the world and produces more coffee than any other African nation. About 2,800 square kilometers of Ethiopia are covered with coffee tree plantations, most of which are produced by small landowners (farmers with less than 4 hectares of land). Half of the 275,000 tons of coffee produced annually in Ethiopia is consumed by Ethiopians themselves. The Ethiopian government processes all payments to smallholders and sets the price at which dry and washed processing stations pay for coffee from small farmers.

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 south-west of the country. Garden is the most common type of coffee cultivation, giving the main volume of production. The trees grow next to the farmer's house. There are fewer shade trees, and farmers artificially limit shade by pruning. Fertilizers are used quite often. The Plantation category is relatively rare. Coffee grows on large farms where basic farming methods are used: pruning, fertilizers, mulching, breeding. Therefore, single estate coffee from Ethiopia, that is, coffee from one farm, is relatively rare. 

There are quite a few varieties of Arabica growing in Ethiopia, which are usually labeled as local varieties 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 – Irgachiff, Sidamo, Limu, Jimma, Lekempti, Harrar. The Sidamo region is also a trademark officially registered by the Ethiopian Government in 2004 in order to promote coffee from the region. Coffee grows at an altitude of 1400 – 2200 meters above sea level. The harvest is harvested from October to January.

Video about the country where coffee grows - Ethiopia

Packing, grinding and storage of coffee

Packing options: 250 grams, 1 kilogram and 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.

Thanks to packing in a nitrogen environment, coffee retains its bouquet unchanged for up to 6 months in a closed pack. After opening, store the coffee beans in a dry place without direct sunlight and grind immediately before cooking. It is best in our zip-fastener pack or in a jar with a vacuum function. Remember: oxygen is the main enemy of coffee, especially if it is ground in advance. If you are going away for a long time, coffee can be frozen once in the freezer.