Ethiopia SIDAMO

by Fair & Bio

4.3(2 votes)
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Packaging:

   
Roastery
Fair & Bio
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Sidamo
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Washed
Flavour Profile
Caramel, Flowers, Orange
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

About Fair & Bio

We roast our fair trade coffee in Kostelec nad Labem in Central Bohemia.

We were able to start the roastery in 2013 thanks to a subsidy to support the employment of the disadvantaged from EU funds (Operational Program Human Resources and Employment - OPHRE). In 2015, support from the Investment Operational Program - IOP followed, thanks to which we were able to make investments.

We currently employ mentally handicapped workers - clients of our partner organization Vyšší Hrádek p.s.s. (social service provider) and a person with a severe disability. Working in a roastery means several benefits for them at once: financial income, meaningful self-realization, interpersonal contacts, improvement of their own capacities and education.

The cooperative form of enterprise means transparent and democratic decision-making as well as the support of social cohesion and the initiative of individuals. Cooperatives are also a continuation of the natural form of fair trade business - most farmers in developing countries involved in fair trade are currently organized in cooperatives. The self-help economic structure makes a significant contribution to sustainable development.

Reviews (2x)

Reviews Total
4.3 / 5
Recommended by
100%
2 out of 2 users
MattB Verified Customer January 2, 2018
Recommends
200g
Jaroslava Verified Customer September 30, 2017
Recommends
200g

Questions

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About Farmer

Farmer
Družstvo SCFCU
Country
Ethiopia
Region
Sidamo
Altitude
1750 - 2100 m.n.m.
Variety
Heirloom
About Farmer

PŮVOD

Zdejší káva se pěstuje poblíž rodinných statků, hustota osázení kávovníkem je nízká, pohybuje se mezi 1000 a 1 800 rostlin kávovníku na hektar. Období sklizně je proměnlivé v závislosti na nadmořské výšce ( 1750 - 2100 m.n.m.) a množství dešťových srážek - od září do prosince, zatímco hlavní exportní období probíhá od ledna do srpna. Sklizeň provádějí převážně pracovní síly z řad rodiny, kávové třešně jsou trhané ručně.

Čerstvé očištěné červené třešně jsou dodány do mycích stanic v základních družstvech, kde probíhá jejich lisování a fermentace. Fermentovaná káva je poté promyta čistou vodou, namáčena a vysušena na vlhkost 11,5%.