Organic Nensebo – Ethiopia

Description

Local farms delivering to AASH station are located around or above 1,900 meters above sea level. The high altitudes and ideal coffee growing conditions combine with farmer know-how and quality-oriented processing to produce an exquisite Natural with the fruit and floral combo so iconic in Ethiopia.

Testi Specialty Coffee purchased AASH PLC washing station in 2019 and set about working with local growers to produce top-notch specialty coffees at the station. About 750 local smallholders deliver to the station. Their farms are located at high altitudes around or above 1,900 meters above sea level. Farms are planted with a mixture of JARC varieties and local landraces that are hyper-local and suited to the unique conditions of the region. This coffee is named after the nearby town of Mundayo.

Farmers in this region have farmed coffee for generations upon generations. They are true specialists. Farming methods in West Arsi remain largely traditional. West Arsi 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 organic-by-default. Farmers in West Arsi typically use very few — if any — fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.

Since farms are small, most work is done by the family. Farmers selectively handpick ripe red cherry and deliver it to AASH washing station. At the station, cherry is visually hand sorted to remove any defects and laid to dry on raised beds. Cherry is raked frequently to ensure even drying. It takes approximately 20 to 25 days for cherry to dry.

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, adding value for farmers and roasters, alike.

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.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.