Ethiopia Kebado Sidamo Filter Coffee

$ 11.00$ 50.00

Berry, peach, floral, orange rind, & maple.

Region: Kebado, Daro, Sidamo
Variety: Mixed Heirloom
Process: Natural
Altitude: 1,853 masl


AeropressBatch BrewPlungerPour Over

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Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavour and character that exists among micro-regions, specifically within the south-western Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.

However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones.

Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots.

This coffee comes from the washing-station in Kebado, which is in the kebele, or village, of Kebado, in the woreda, or district, of Dara, in the Sidama region. After picking the cherries the farmers take them to the Kebado station, where in order to produce natural coffees, the cherries are put on drying beds straight after picking. The red-brown fertile clay soil found in this region of Ethiopia in addition to the spring water that sources this farm, gives this coffee saliently fruity characteristics.

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