Organic production is commonplace in Ethiopia. As a matter of fact, it seems that the biodiversity offered by the forest environment slows down the spread of disease. There are many factors that contribute to the uniqueness of Ethiopian coffee, from how it is grown, to the use of a variety of different plants. The result is a coffee-rich country, known to produce some of the highest quality coffee in the world.
In the far reaches of western Ethiopia, in the Limu Kossa region, Gidey grows his coffee on a 350-hectare farm between 1,840 and 2,130 metres above sea level. The farm is meticulously maintained, from its infrastructure to the surrounding nature. Coffee trees grow in a wild forest, sparingly thinned to make place for their development while respecting nature.
- Origin: Ethiopia, Limu Kossa, Oromia, Southwest Mountain
- Composition: Arabica
- Variety: Heirloom
- Culture: organic, in forest
- Post-harvest method: Washed
- Altitude: 1,840 - 2,130m
- Harvest method: Manual
- Harvest period: November - December
- Producer: Gidey Berhe Retta
- Degree of roasting: light to medium
- Preparations and suggested beverages: Slow methods (Filter, French Press, Chemex)
- Aromas : Oolong, bergamote, peach et jasmine
- Aftertaste: Floral
- Acidity: Fruity, pleasantly pronounced
- Body: Round, creamy
- Cup/Balance: The floral notes of teas and pitted fruits produce a cup with an amazingly complex taste. A balanced and comforting coffee, between sweetness and roundness with a syrupy texture.
Cup score : 87pts