Tasting Notes

Jasmine, Pineapple, & Blackberry.

Roast Level

Process

Particulars

Elevation:	2,200 m
Variety:	Heirloom
Process Type:	Natural Anaerobic
Producer:	Sakicha Smallholder Farms

About this Specialty Coffee

A Story of Ethiopian Coffee Excellence

Ethiopia, the birthplace of Coffea arabica, is renowned for its exceptional coffee, with the West Guji region standing out for its unique and flavorful beans. At the heart of this region lies Sakicha Smallholder Farms, a group of dedicated coffee farmers contributing to the Sakicha Washing Station. This blog post will take you on a journey through the world of Sakicha Smallholder Farms, exploring their commitment to quality, sustainability, and the rich heritage of Ethiopian coffee.

The Sakicha Washing Station

Owned by third-generation farmer Beniam Nardos, plays a crucial role in maintaining the high quality and uniformity of the coffee products from Sakicha Smallholder Farms. The washing station processes and mills the coffee for export, ensuring that the beans meet the highest standards before reaching the global market.

Single-Origin Coffee from Ethiopia's Premier Regions

Sakicha is not only a washing station but also a coffee exporter, sourcing, producing, and exporting single-origin coffee products from various coffee-producing regions in Ethiopia, such as Guji, Harrar, Jimma, Lekemti, Limmu, Sidama, and Yirgacheffe. The company owns and operates washing stations in these regions and is particularly known for its association with Guji Coffee.

Smallholder Farmers: The Backbone of Ethiopian Coffee Production

Ethiopian coffee farmers are typically smallholders with around 0.25-2 hectares of land. Most of the coffee produced in Ethiopia is organic by default, with seedlings provided by the Jimma Agricultural Research Center. The majority of Ethiopian coffee farmers (98%) are small scale, and their dedication to traditional and sustainable farming practices contributes to the exceptional quality of Ethiopian coffee.