The famous legend of coffee goes back to the 3rd century A.D. when an Ethiopian goat herder, called Kaldi, noticed his herd behaving like young, frolicking kids after eating some stimulating red berries. Kaldi shared his discovery with the abbot of a nearby monastery, who decided to test the power of the berry himself. He poured boiling water onto the berries he had collected and made a drink which he found helped help him to stay awake during long hours of prayer and perhaps the contemplation of other pursuits.
Today, Ethiopian Yirgacheffe is grown in the Sidamo region, within the town of Irgachefe, in the Southern part of the country close to Lake Abaya. The region is responsible for the highest coffee production in Ethiopia. In the past Sidamo was the main territory for the Kingdom of Sidama, a rich and proliferous state due to its coffee plantations. After the Italian occupation, the Kingdom disappeared and merged with other conquered territories, creating the Sidamo region as it exists today.
Ethiopian Yirgacheffe is grown at altitudes ranging from1,800 to 2,100 meters above sea level. The soil is 50% volcanic and 25% sedimentary.
Origin: Sidamo Region
Varietal: Arabica Typica
Process: Washed
Tasting notes: Fresh floral aromas of jasmine with notes of blackberry, blueberry and black tea with a well rounded finish.
