Our Coffees: Ethiopia - Beshasha G2
Region Info: Agaro, Jimma
Ethiopia has a long and rich history of coffee cultivation that dates back to the 9th century. However, the Jimma region rose to prominence in the 19th century during the reign of Emperor Menelik II. Recognizing the potential of the region's fertile soil and ideal climate, the emperor promoted the cultivation of coffee in Jimma, paving the way for it to become a key coffee-growing area in Ethiopia. Today, the region's coffee production is an important part of the local economy and a source of pride for the people of Jimma.
Coffee farming in Jimma is largely characterized by smallholder farmers who cultivate coffee on plots of land that are less than 2 hectares in size. These farmers often intercrop coffee with other food crops such as enset, maize, and beans, which helps to maintain soil fertility and biodiversity. The majority of coffee in Jimma is grown under the shade of native trees, a practice that contributes to the distinctive flavor profile of the beans and promotes environmental sustainability.
History of coffee in Ethiopia - "The Birthplace of Coffee"
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 1,200 metres above sea level (masl) with most of that being grown above 1,800 masl.
Flavour Profile
"I found this coffee after months of trialling various East African coffees and noticed it had such vibrancy without losing its balance and sweetness that make Ethiopian coffees so wonderful. It really brings a nice, clean vanilla hint to our Coastal Blend medium roast and it also gives tremendous acidity and balance to our Peaks Blend light roast"