Ethiopia's vast, vast history makes it one of (if not THE) most important origin in the specialty coffee world. Lauded as the birthplace of coffee, Ethiopia has 99% of the worlds diversity for coffee plants, a statistic which has a huge factor to play in the incredible range of flavour diversity we see in the origin; the massive amount of plants in Ethiopia are categorised as "Local Landrace."
Ethiopia is one of the biggest exporters of coffee, but coffee is just as important within the country as it is outside of the country - with coffee ceremonies still popular and the phrase "coffee is our bread," Ethiopia is the origin.
2022
SAKICHA
NOTES: creamy, papaya, mango
VARIETY: local landrace
REGION: Sakicha Village, Bule Hora, West Guji
ALTITUDE: 2155 masl
PROCESS: extended natural
HARVEST: 2021
Ethiopian coffees and fermentation. A match made in heaven. We love the brightness, the vibrancy, and the allround complexity of these sorts of coffees; and after the joy of our last anaerobic Ethiopia the Negele, we have a new big name in town. The Sakicha Fermented from the Guji region.
High, high up in Guji at 2155 masl lies the Sakicha Station - its prime location/proximity to the local village, and ideal weather temperatures make it the perfect place to be producing quality coffee with local farmers.
There are 14 fermentation tanks on site, and coffees are fermented for 72 hours! Drying takes a further 18 days and then the beans are nearly ready for showtime.
2021 - 2022
NEGELE GORBITU
NOTES: strawberry, papaya, melon, roasted pineapple
VARIETY: Kurume, Dega, Wolisho
REGION: Gedeo, Yirgacheffe
ALTITUDE: 1995 - 2020 masl
PROCESS: anaerobic natural
FERMENTATION TIME: 35 - 48 hours
HARVEST: 2021
Since the beginning of Friedhats we’ve always had a washed Ethiopia next to a Natural Ethiopia in our line-up. The washed always represents the clean bright citric characteristics of Ethiopia. The natural represents the funky tropical side. But now that everyone is doing anaerobics, and all the naturals are getting cleaner and cleaner, we thought we’d look for some anaerobic naturals. The good news is, we weren’t disappointed (: