This grade 1 natural single-farmer microlot was produced by Ush Waro, a smallholder farmer from Chelchelie, Gedeb.
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated.
Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species.
Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people.
All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.