Coffee Ethiopia Wild Grown "Kafa Forest" bag of 250 g, whole bean

  • No. 14362
  • VPE: 1 KT à 4 ST

Origin and Plantation
Where the coffee has its wild origin ═ the region Kafa, which gave its name to this coffee, lies in the south-western region of Ethiopia. This is where the coffee grows at altitudes of 1,400 to 2,100 m above sea level, largely wild, in the deep forests of the province and almost without human interception. This forest coffee is mainly processed naturally, which means that the coffee cherry is cleaned and then dried in the sun.

Character and Taste
Ethiopian coffee has a spicy, strong flavour, rounded off by a medium acidity and a rich, chocolaty body. As opposed to its brother from Sidamo, this coffee has a light acidity, a well-balanced flavour and a pleasant fruitiness

PLANTATION-INFO
For some time now, it has been possible for the farmers to make a living by cultivating coffee. This is thanks to a clever businessman from Freiburg, Germany, and his fellows. For years, they have been trying to bring a balance to the forests of Kafa in order to prevent their overexploitation. They have succeeded in establishing a business that made it possible for 6600 Ethiopian farmers and their usually very large families to escape the struggle for survival. The farmers of this region pick the “Forest Coffee” (also called “wild coffee”) by hand.

PARTICULARITIES
Ethiopia is the country of birth of coffee. In some regions, coffee is only available washed, in other regions, it is only offered unwashed. There are, however, also areas where both types are offered. The differing processing methods reflect the diversity of taste. A special focus should be put on the quality of the coffees, which may vary significantly from one sample to the next.

  • : fine

    : medium

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