Ethiopia | Acacia (natural)
Sweet Berries | Honey | Milk Chocolate | Plum
This addition to our roast collection comes from the Sidamo region of Ethiopia and is sure to hit all of your sweet spots on the first sip.
Cultivated at 1800 meters, this premium, Specialty Coffee from the Motherland presents luxurious tasting notes of Sweet Berries, Honey, Milk Chocolate, and Plum.
Pronounced (uh-kay-she-uh), our Ethiopia | Acacia is natural processed and hand inspected three 3x before being finally selected for export.
This coffee holds bar within the language of coffees is represents and stands itself far apart in the boundless escapes of exoticism. To awake among the crisp spring air entangled in the fruits of this coffee rolling upon your tongue will transcend you to the sprawling hills of Ethiopia where this coffee is cultivated and grown with deep roots, passion, and love.
To understand the history of coffee in Ethiopia; we’re asking our partners at Ally Coffee to help us to explain it.
Ethiopia is the birthplace of coffee. The geography (lots of hills and valleys), climate (ideal rainfall and consistent temperatures), and high biodiversity led to coffee developing here before being spread across the rest of the world.
Coincidentally, or logically, it’s also the birthplace of humanity. The Awash River Valley (that runs entirely within the country) is a UNESCO World Heritage Site, and is also where we have located the oldest extant remains of our ancestors, Lucy the Australopithecus (4.4 million years old). These remains indicate that Ethiopia is the oldest continually inhabited area on the planet, and as such we can’t discount the possibility that the connection between people and Coffea goes back even further than we can imagine.
That being said, the “history” of coffee begins with the story of Kaldi the goatherder. The story goes that Kaldi was out with his goats one day in the jungle forest to graze them, and lost sight of them for a while. When he finally found them again, the little monsters were eating a bunch of unfamiliar fruits. Kaldi decided to wait and see if this would kill them, as one does, and when they instead started going WILD, he figured out there might be more to this little berry than he’d previously thought. Whether this legend is true or not, this is the discovery story of coffee and how Early Goat Coffee Co. decided its name.
Whether you buy into the story or not, coffee has been part of Ethiopia’s history since there has been a history, and Ethiopians have cultivated coffee for hundreds of years. Families would pass down strains of the crops, much like southern families might pass on prized tomatoes, and harvest their own family plots every year. Alternately, folks might walk into the forest and harvest wild coffee cherries that had fallen to the floor. This combination of wild and cultivated crops means that coffee in Ethiopia has the highest biodiversity of anywhere in the world, and why whenever you buy a bag of Ethiopian coffee it tends to list “Heirloom Varietals”. It’s not that they don’t know what varieties of coffee are mixed in, it would just be almost impossible to list every single one on the bag!
Because coffee has been grown so widely and for so long in the country, Ethiopia is the classical standard of high-quality for coffee. Names like SIDAMO and HARRAR and YIRGACHEFFE are synonymous with excellence, and their fruity characteristics and sweet floralities have intoxicated folks for centuries.
As such, it’s important that the country protect both its investments and reputation when it comes to trade. Coffee in Ethiopia is traded through the Ethiopian Commodities Exchange, the ECX, to ensure provenance, proper payment, quality ratings, and equal access to quality.
The ECX was started in 2008, just as Specialty Coffee was starting to explode, and reactions have been mixed from importers. While the ECX is providing important economic services to the farmers and washing stations involved in producing coffee, it also tends to obscure traceability down to the farm level. However, most coffee in Ethiopia is still grown at the smallholder level, so listing every single farmer or worker would be akin to listing every single varietal on your bag: an exercise in futility and wordiness that would obscure more than it would illuminate.
As such, coffees from Ethiopia are usually named for the region they originated from or their specific washing station as opposed the farm name, with some exceptions as buyers demand more transparency. For example, our KOKE NATURAL came from the Koke Washing station, while the BILOYA comes from, you guessed it, the Biloya washing station. The ACACIA, by contrast, is a blended varietal/farmer lot named for the national tree of Ethiopia.