Introduction of Ethiopian Bewaye Cooperative Coffee is the coffee good in Ethiopia?

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Bewaye cooperative

The Bewaye cooperative's coffee comes from the Amara region in the south of Ethiopia's famous Sidamo province. In the mountains between 1900 and 2300 meters above sea level, 1631 farmers grow coffee near their homes. These farmers grow an average of about 0.5 hectares of coffee trees each.

In order to treat coffee with water, you must first grind them into pulp. Then, according to the weather conditions, the coffee beans are fermented for about 36 hours, and then washed. The beans are still in parchment and then dried on an elevated drying bed for 8 to 10 days.

In order to process natural coffee, cherries are selected and placed directly on the drying bed for about 12-15 days. The dried cherries are then ground in a private mill in Amaro. At present, the most difficult thing for farmers is the lack of upfront funds at the right time, so that the coffee can be ready in time. Other crops grown in the area include fake bananas, coffee, apricot beans, wheat and barley.

Technical information

Regional Sidamo

A mixed family heirloom

Certification Organic, Fair Trade Certification

Altitude 1900-2300masl.

Treatment of washing

Flavor description

Flower fragrance

Lemon

Drupe