According to legend, Ethiopia is the place where coffee was born, when a shepherd discovered the remarkable effect of coffee cherries on his flock in the 9th century. Coffee from Ethiopia is known for its complexity and strong aromatic earthy tones.
Coffee beans are mostly sun-dried or processed through natural drying, which contributes to an intense fruity profile. Coffee processing methods in Ethiopia include traditional techniques such as wet processing, washing, dry fermentation or fermentation without access to air. The resulting flavor profile has notes of citrus, strawberry and floral notes for discerning coffee lovers.
Our trip to Ethiopia was in the spirit of detailed exploration, visiting Lima, Yirgacheffe, Sidama, Harrara and Keffa. Coffee cultivation in the Bombe region has a long tradition, where cultivated coffee grows in harmony with nature in ideal conditions 2000 meters above sea level.
The Bombe station collects coffee from various small growers in the surrounding villages and then processes it in one washing station. This allows local farmers to diversify their income and ensure the harvest of food crops.
Farmer Ato Dukale was born near Bensa, in the Sidama region, where his parents had a coffee farm. At the age of 16, he started working in small businesses in the area, selling clothes or sugar cane. However, his interest soon turned to coffee as he traveled around his home region collecting coffee beans from local farmers.
In the late eighties, he built the first washing machine, which he named Awraja and family, which was his nickname when he was a famous volleyball player and traveled the country with his team in the colors of his district, Bensa Awraja! Since then, his business has flourished and Ato Dukale now has 16 collection centers in the Sidama, Gedeo, West Guji regions where coffee is collected from various small farmers in the surrounding villages and then processed at washing stations. The company has now been taken over by his sons, who continue to work with their father to produce high quality coffee.
Often referred to as the land of a thousand hills, Rwanda is another African country with a rich coffee tradition. Coffee farming has become an important industry in Rwanda, bringing a positive socio-economic impact to the local community.
This coffee is characterized by its balance, sweetness and delicacy. Growers in Rwanda place great emphasis on quality and use modern processing methods such as wet fermentation and careful grain sorting. Thanks to this, coffees with notes of chocolate, berry fruit, honey or caramel are created.
In the southern province of Rwanda, in the Huye Hills area, there is a Simbi coffee washing station.
The station was founded in 2013, but in its first year of existence, it was ranked 9th in the Rwanda Cup of Excellence competition, which supports the education and development of coffee farmers.
CoE has changed the perception of the entire coffee industry and brings producers not only financial security, but also motivation and prestige to their farm.
Simbi Station has focused on producing high-quality coffee and has repeatedly placed high, achieving winning coffees in 2015 and 2018, reflecting the great dedication and diligence of the growers.
It was the strong story and great coffee passion of farmer Abdul Rudahung's grandmother that made him start a coffee business and set up a washing station. Today, this station brings together more than an incredible 1,800 local producers who grow high-quality Arabica Bourbon.
This variety is known for its complex acidity and balanced taste. After washing, the cherries are manually sorted and then dried in the sun for up to 15 days.
