You've heard it a hundred times – that Ethiopian natural coffee is fruity and floral, and that it is carefully turned during drying to achieve the ideal moisture content. But so what? Because that first sip of freshly roasted Ethiopia never gets old! And Sede from the Friedhats roastery offers it in all its glory: salty caramel, strawberries, and delicate floral notes that combine in a cup full of sweet complexity and joy.
The Yirgacheffe region is considered the birthplace of the coffee tree. It is located in southern Ethiopia, in an area that falls under the larger Sidama region . This lot contains coffee from approximately 5,000 farmers and 10 processing stations. Most of the coffee comes from small farmers who own around 0.7 hectares, which is why the coffee has to be processed together. One station can process approximately 5 containers of washed coffee and 4 containers of dry-processed coffee. The average annual production in the region is 40 to 50 containers.
The washing station processes almost a ton of fruit per year. They are developing rapidly and constantly improving their infrastructure. Naturally processed coffees, such as this one, are spread out in a thin layer on African beds after harvesting, where they are dried for 21 days on 134 beds in the sun. The coffee must be turned regularly to prevent mold from forming and unwanted fermentation from starting. The area used for this purpose is almost the size of four full-size soccer fields. It is a true mega-production, but one that preserves the craftsmanship of the court enthusiasts.
- Altitude: 1850 –2010 m above sea level