Farrer’s not only have a long coffee heritage, but their small, dedicated team have the drive and vision to bring you the very best ethically sourced coffees from around the globe.
John Farrer & Co are pleased introducing a new and intoxicating blend from the Djimma region of Ethiopia for the month of June.
Coffee holds a special place in Ethiopian culture, perhaps it is because it is known as the birthplace of coffee, and it is treated with total reverence by the majority of Ethiopians.
Ethiopia offers thousands of varieties of bean, each with its own distinctive characteristics and a wide range of flavours. Instead of exporting as many varieties of coffee as possible, the Ethiopians like to keep the best coffees purely for local consumption so you may need to pay them a visit to sample their favourites!
The exceptional quality of Ethiopian coffee is due to a combination of factors: The genetic diversity of coffee varieties, the fact that most producers are smallholders using traditional methods, the majority of coffee is grown with no chemical fertiliser or pesticide and is almost entirely cultivated, harvested and dried using manual systems.
Farmer Getenet Jafa produces Limu Getenet Tafa Natural on his 6-hectare smallholding, which for an Ethiopian farm is pretty big. Located in the heart of coffee country, south of Ethiopia, near the town of Gabeneabo, in the Djimma region. The farm sits in a fairly undulating area between 1,880 to 1,950 metres above sea level with a monsoon style climate.
After selective handpicking Getenet dries and ages his coffee in the sun for about 20 days, depending on the weather, turning the beans often throughout the day. Once dried out completely, the skin and dried fruit flesh are removed mechanically from the coffee before the beans are then sent for export.
Keeping growers like Getenet in mind, the Ethiopian Coffee & Tea Development and Marketing Authority introduced a bill in 2017 that allowed coffee to be marketed and sold with full traceability. These new regulations gave farmers a chance to apply for export licenses, which in turn meant that they could process, market and export their own coffees directly with full traceability. Previously, exported coffees were usually an amalgam of many producers’ cherry. This obscured each producer’s individual cherry quality and lowered the incentive to produce the highest quality possible.
Getenet sells his coffee through the Bashasha Project, which is designed to help individual farmers get their product to market and get the best price possible whilst ensuring the highest quality coffee is produced for sale.
This is a particularly good example of Ethiopian coffee, packed with floral and fruit flavours with a hint of chocolate.
Farm: Bashasha Project
Varietal: Limu Getenet Tafa Natural
Profile: Berry Fruits, bergamot, peach, lemon and a hint of chocolate
Cup Score: 87.5