Cupping Notes: Red fruit, peach, cacao, lilac
COFFEE GRADE: Grade. 2
VARIETAL: JARC 74110, JARC varieties, Local Landraces
PROCESSING: Fully washed
ALTITUDE: 1,900 to 2,200 meters above sea level
OWNER: SNAP Trading & Industry PLC
SUBREGION/TOWN: Riripa, Nensebo West Arsi
HARVEST MONTHS: Low elevations: October - December | High Elevations: November – January
GPS: Latitude 6°605598 longitude 39°255496
This coffee is sourced from smallholders in Riripa village in West Arsi, Sidamo. Farmers cultivate coffee at 1,900 to 2,200 meters above sea level. They deliver their coffee to a local washing station owned and operated by SNAP Trading & Industry PLC.
Many would say that the strength of Sidamo coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.
When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.
Farming methods in Sidamo remain largely traditional. Sidamo farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic by default. Farmers in Sidamo typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Farmers selectively handpick ripe, red cherry and deliver it to SNAP’s washing station. At intake, cherry is carefully inspected and only dense, ripe cherry is selected. Cherry is pulped on a disk pulper and fermented. Parchment is washed in clean water and laid to dry on raised drying beds. Workers rake parchment frequently to ensure even drying. It takes approximately 7 to 10 days for parchment to dry.
Once dry, parchment is bagged and stored in a warehouse at the washing station. Dry parchment is stored for about 1 month before being transported to the dry mill where it is hulled and prepared for export.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable,
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
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