REGION: Ginbo, Keffa
ALTITUDE: 1850 up to 1950 MASL
VARIETALS: 75/210 and 74/212, smaller quantities of 74/110 and 74/165
and local Landrace varieties naturally adapted from the Wush Wush
DRYING METHOD: Drying beds
Purple iris, dried rose, black cherry cola, plum jam, winey
REGIONAL INFORMATION Natural Wush Wush – Ginbo, Keffa
Approximately 2500 smallholder farmers from the surrounding area bring their cherries to Dinkalem Ademe’s washing station, where the sign above the gate says, “GENALEM GEWYERO” —”GOD IS GOOD”—a motto he and his wife, Sofiya have taken for their lives. Together they are a dynamic couple dedicated to helping their communities in every way. The outgrowers in the Ginbo district are smallholders, aka “garden farmers,” so called because most of them are producing coffee in the “garden” areas around their homes, and often harvesting cherries from coffee that grows naturally on the land where they live. Dinkalem has developed a robust outgrower’s program that brings economic advantages to his neighbours and friends.
Keffa coffee: Every part of Ethiopia has its own mystique, and the Western region of Keffa is no exception. The roads that thread the map are sparse and constantly travelled, giving up the rich scent of the red soil they are built from under the tires of Land Rovers and donkey carts. Rolling away from the roads like theatre curtains are the fertile patchwork hills that disappear into a soft misty sky. Puffy trees emerge against the skyline like cotton balls dyed the deepest spring green. The people of Keffa carry their pride in coffee close to the bone. We’ve all heard the stories: Kaldi, a bored goat herder c. 850, notices his goats have extra energy after eating the fruit of a nearby bush, tries some for himself, and thus the coffee ritual is born. Whether that’s really how coffee was discovered or not, we do know the legend originates from Keffa. The very name of our beloved beverage derives from this region in the southwestern highlands of Ethiopia.
Price: 340g for $26.
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