Origin | Ethiopia
Region | Bedeyi, Limu
Farmer(s) | Smallholder Farmers 
Variety | 74110, 74112
Masl | 1,900 - 2,200m
Process | Washed
Harvest  | 2023/24
 
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labeled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 1,750masl. In the highlands of Sidamo and Yirgacheffe, coffee can grow as high as 2,300masl.
 
Abdo Abamecha has been exporting coffee from his 30 hectare estate in the Illbu Kebele region of Limu since the 2021/2022 harvest. Nestled within the scenic Gomma Woreda(province), Abdo's commitment to exceptional coffee shows in his meticulous approach to processing his washed microlots. 
 
Ripe coffee cherries are selected before being hand-pulped in the evening. Upon careful washing the next morning, parchment is shielded from direct sunlight to ensure a stable drying process. Drying can take up to 14 days before being sorted and bagged. 
 
In Abdo's 2024 harvest, you will find flavor notes of stone fruits(apricot), mild mango and black tea.

 
Cup Score | SCA 86.75
Cup Profile | floral, apricot, mango, black tea  
Brewing Methods | filter, manual pour-over, chemex, press