ETHIOPIA - Daannisa - Gibrinna /Serto - Natural Process 250g
"It all began in Afrika-ka-ka-ka..."!
Our first African offering comes from the spiritual birthplace of coffee and shows exactly the exciting fruity notes that have ensured this country's continued fame for speciality coffee.
A bright and juicy explosion of orange blossom, kissed by the slightest suspicion of liquorice, lingers and develops into candied fruit with grapefruit edges. A delightfully funky, refreshing cup.
LOCATION: GUJI, OROMIA, ETHIOPIA
ALTITUDE: 2000m - 2150m
Whilst several nations lay claim to ownership over coffee’s origin – most notably Sudan and Yemen – it is widely accepted that Ethiopia is the natural birthplace of coffee. Generally speaking, it is the town of Kaffa – from which coffee derives its name – that is attributed with the discovery of coffee and it still grows wild in the area’s mountain forests. Research suggests that coffee was originally consumed as a foodstuff, ground raw and blended with animal fats, before the advent of roasting the beans over the fire in skillets and brewing with water. The earliest substantiated evidence of coffee drinking traces back to 15th century Sufi monasteries in Yemen and coffee’s journey during the 16th century – first within the middle east, Perisa and northern Africa, then onto the Balkan countries and Europe via the famous ports of Mocha, Jidda and Constantinople – is largely attributed to Sufi Pilgrims who advocated it to communities they travelled amongst.
Today, coffee is an integral part of Ethiopia’s national identity, permeating customs, folklore and modern-day rituals alike. It also contributes substantially to the country’s GDP, making up 28% of the country’s national yearly exports and directly or indirectly providing livlihoods to approximately 15 million people.
Daannisa is the name of a sub kebele (Hamlet) where this group of 37 farmers are located. Average farm size of each member is 3.35 hectares. The coffee grows under a canopy of natural forest, much like most of Guji Coffees in the area. The fertile red land is made of Clay and Loam. All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji.
Whats unique about how these drying stations are managed are the drying beds themselves: each day lot is tracked with a tag for each bed, listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day.