|Code||Farm||Process||Descriptions||Score||Price 1-10 bags||Price 11-30 bags||Price 31+ bags||Variety||Crop||Status||Bag Qty||Bag Weight (kg)|
|010/0911/0043||Gerba Dogo||Gr2 Washed||Lime, lemongrass, gooseberry, currant, black tea||85,5||9.12 EUR||8.98 EUR||8.86 EUR||Heirloom||22/23||Available in Poland||22 bags||60 kg GP|
|08-23-13||Shakisso Gigesa||Washed Gr2||Lime, black currant, hibiscus||85,5||9.71 EUR||9.71 EUR||9.71 EUR||Heirloom||22/23||Available in Poland||3 bags||60 kg GP|
|08-23-09||Shakisso Hadeso||Washed Gr1||Raspberry, honey, apple||86.75||12.05 EUR||12.05 EUR||12.05 EUR||Heirloom||22/23||Available in Poland||5 bags||60 kg GP|
Features of growing Ethiopian green coffee
The largest number of varieties of coffee (more than 10,000) grows in Ethiopia. 90% of Ethiopian green coffee beans are harvested by hand in forests or backyards, and only 10% of it comes from organized agriculture. In other words, Ethiopian coffee continues to be grown "in the wild" and is harvested just like blueberries or mushrooms in Ukraine. This production model is radically different from the ones used by all other coffee-producing countries. Farmers grow either local varieties or those that have been bred by JARC.
There are several groups of JARC varieties:
- resistant to coffee berry diseases
- resistant to coffee leaf rust
- ORSTOM - collections of French coffee
2020 - 7.3 million bags (60 kg each)
World market share in kg (Arabica and Robusta):
Coffee beans export revenue:
from October to February
Assortment of the coffee beans from Ethiopia
Sidamo or Sidama (derived from the Sidama people) covers a large area: across the fertile plateau south of Lake Awasa in the Rift Valley. It consists of more than 20 administrative districts, or 'wards,' with different microclimates and altitudes from 1,550 to 2,200 meters above sea level. Accordingly, there is a wide variety of brands and profiles of cups that end up being labeled as Sidamo.
Yirgacheffe is part of the Sidamo region, but its exceptional coffee quality makes it a separate micro-region. It is registered under the Ethiopian government's trademark. Most of the green coffee beans Ethiopian origin are washed, although it is also processed naturally. Yirgacheffe beans have citrus acidity, light notes of black tea, striking black and raspberry flavors, jasmine, and floral aroma, making this region a favorite among specialty roasters.
This is a region of wild arabica grown on small farms in Oromia (formerly Harrar) at an altitude of 1400 to 2000 meters above sea level. Usually, the coffee beans from Ethiopia are processed naturally.
Harrar is known for its rich taste and fruit acidity: spicy, with strong hints of blueberries or blackberries.
Limu is located in the southwest of the country. Ethiopian green coffee beans in Limu at an altitude of 1,100 to 1,900 above sea level. Washed coffee has relatively low acidity, a well-balanced profile, a noticeable spicy taste, pleasant sweetness, and colored notes.
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