SOLD OUT – ETHIOPIA – Echemo by Khalid Shifa

Description

Single-origin coffee.

A beautiful cup with fruity notes: peach, lime, orange and honey.

Region: Echemo Goma Jimma – Ethiopia

Altitude 2100 m

100% Arabica Heirloom Varietal Coffee

Harvest period November to january

Harvest type Manual Process

Process: Washing

3 Generation Coffee Grower

Young generation of producers

Khalid is particularly attached to this farm, where he grew up, and which he has been managing for several years with the same dedication as his father and grandfather before him.

It is a family business, so he also works with his brother, and both are constantly seeking to improve the quality of their coffee. They are particularly mindful of preserving the natural local environment. Khalid is well aware that this natural heritage is what makes his product quite so unique.

Your family has been settled in these lands for a long time. His grandfather had been searching for wild coffee plants in the Choché forest, a few kilometers away, to develop his first plantations. Since then, the growing demand for Jimma coffee has contributed to the consolidation of family plantations, and Khalid is happy to continue these traditions.

The family farm has grown and now spans over 35 hectares, in the Jimma appellation, at an altitude of 2100 meters above sea level. It is developed within a rich environment, whose biodiversity Khalid and his brother seek to preserve.

Heirloom as such is not a variety, due to the difficulty of classification, coffees from native plants of the region are called heirloom, differentiating them from those created in the laboratory (hybrids). It is important to mention that the history of coffee begins in this African country.

Processed coffee using the “Washed” technique, which involves drying the coffee beans after removing the skin and pulp from the fruit in a process called pulping. Only the coffee seeds are left wrapped in a dense layer of honey-like substance called mucilage, which is washed off in large water tanks to remove it, hence its name “washed”. With the seed residue-free, it is dried in the sun on sliding roofs or drying yards.

The washing process has evolved to be more environmentally friendly, which has led to less water being used per kilogram of washed coffee and the remaining water after the process being treated for reuse.