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ETHIOPIA
Coffee grows wild in Ethiopia, in thousands of subspecies, most of which are not yet known. Nowhere else in the world is there such a diversity of natural Arabica coffees, making Ethiopia rightly the birthplace of coffee. Why then the name 'Arabica'? It was Arabs from Yemen, Ethiopia's eastern neighbors, who cultivated the drink coffee around the 16th century and through their many foreign contacts its worldwide spread began.
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The production of Ethiopian coffee takes place on a small scale on forested plots in the highlands. The height and shade of surrounding trees provide coolness so that the coffee cherry can gradually ripen and develop its fruity, spicy flavor. These specific growing conditions make the coffee plant less susceptible to diseases. It is for this reason that Ethiopian coffee can often be grown organically.
A random tree from the coffee plot in Guji where the Guji coffee from my site comes from. After picking the ripe red berry, the coffee is left to dry in the sun on these long beds for a number of weeks. During drying, the berries ferment and complex flavors are created that are absorbed into the beans
During the drying process, the berries are moved and turned again and again so that no moisture accumulates and the berries can therefore dry properly. The beds are covered every evening and during rain showers.
This is what coffee dried in the berry looks like. The coffee cherries are taken to a machine, a 'dry mill', where the pulp is removed from them by vigorous shaking.
The green coffee beans are checked by hand for quality and stones and other dirt are removed.
The green coffee beans are packed in jute bags and are ready to be taken to Addis Ababa, and from Addis to Amsterdam, after some quality checks and cupping of the beans.
