Continue an Ethiopian coffee adventure with another unique growing area in the South West of the country producing wet washed coffees. From wild varietals picked from a combination of forest coffees, semi forest and garden coffees. This is a deeper and darker single origin, that is medium dark roasted and offers a smooth balanced cup.
Flavour Notes: Chocolate & Caramel
Family Farm | Forest Coffee | Hand Picked | Uncertified Organic
Ethiopia is the birthplace of coffee. It is the only country where the botanical species of coffee is exclusively Arabica. The theory behind this is that all arabicas are native to Ethiopia and maybe, Sudan and Yemen. But don’t ask me how they got there, for I am not a botanist, nor a historian, nor a geographer. I am just a humble coffee lover, who enjoys a good cup of Ethiopian brew now and then.
You may wonder why the word “coffee” has the same root in almost all languages of the world: Kaffee, café, kahve, caffè, and so on. The answer is simple: it comes from the province of Kaffa in Ethiopia, where coffee was first discovered and cultivated. But in Ethiopia itself, coffee is called Bun in Arabic and Buna in Amharic. Why? I don’t know. Maybe they wanted to keep it a secret from the rest of the world. Maybe they thought it was too precious to share. Maybe they just liked the sound of it.
Coffee is more than just a drink in Ethiopia. It is a way of life, a culture, a tradition. About 12 million people from a population of 50 million are dependent on the coffee industry in the country. Coffee is grown in different regions, each with its own unique characteristics and flavors. Some of the most famous ones are Yirgacheffe, Sidamo, Harrar, and Limmu. Coffee production is from a combination of forest coffees, semi forest and garden coffees. Forest coffees are those that grow wild in the natural forests, without any human intervention. Semi forest coffees are those that are managed by farmers who prune and weed them occasionally. Garden coffees are those that are planted and tended by farmers in their backyards or small plots.
Coffee is also a social ritual in Ethiopia. It is customary to invite guests and neighbors for a coffee ceremony, which involves roasting, grinding, brewing, and serving coffee in small cups with sugar or salt. The ceremony can last for hours, as the host prepares three rounds of coffee for the guests, each with a different name and strength: Abol (the first), Tona (the second), and Bereka (the third). The coffee ceremony is accompanied by incense burning, popcorn popping, and lively conversation.
Coffee is exported from Ethiopia through Djibouti, a small country on the Horn of Africa that borders Ethiopia, Somalia, and Eritrea. Djibouti has a strategic location on the Red Sea and the Gulf of Aden, which makes it an important port for trade and commerce. 90% of exports are controlled by the government from the Ethiopian Coffee Exchange and around 10 private firm’s control. The Ethiopian Coffee Exchange (ECX) is a centralized platform that regulates the trade of coffee and other commodities in Ethiopia. It was established in 2008 to improve the quality, transparency, and efficiency of the market.
So there you have it: a brief introduction to Ethiopian coffee, its history, its diversity, its culture, and its trade. I hope you have learned something new and interesting about this wonderful beverage that we all love so much. And I hope you will enjoy your next cup of Ethiopian coffee with more appreciation and gratitude.
Welcome to Coffee Dominion, where we celebrate the unique flavours of single origin coffees. Delve into the world of single origin coffees and discover a truly distinctive and exceptional coffee experience.
Unlike blends, single origin coffees are sourced from a specific region or even a single farm, highlighting the flavours that are inherent to that particular origin. These coffees possess a character and terroir that reflect the specific climate, soil, and cultivation techniques of their origin.
At Coffee Dominion, we meticulously select single origin coffees that showcase their own captivating flavour profiles. From the bright, fruity notes of Ethiopian Yirgacheffe to the rich, chocolatey undertones of Colombian Supremo, each single origin coffee tells a story through its taste.
Our commitment to quality extends to the roasting process, where we skilfully roast each batch to highlight the unique characteristics of the beans. This results in a cup of coffee that encapsulates the true essence of its origin, providing a sensory journey for coffee lovers.
Indulge in the pure, unadulterated flavours of our single origin coffees, and experience the depth and complexity that comes from a coffee grown in a specific corner of the world. At Coffee Dominion, we invite you to savour the unparalleled beauty of single origin coffee and embark on a truly extraordinary coffee adventure.
The following principals produce the best results:
• Weighing your coffee for each cup.
• Grinding your coffee immediately before use.
• Using fresh coffee. Coffee over 3 months old is inevitably stale.
• Monitoring grind size, goal a 4 minute extraction to commence with.
Water quality makes a difference, tap water is treated for health outcomes not quality.
Use the best water quality you can obtain for the best result
See the Brew Table Tab for indicative weights and measures for brewing