Ethiopia – the birthplace of coffee and the origin story of coffee is of mythic proportions. All coffee holds a place in our hearts, but coffee from Ethiopia is that much more special to us Coffee Geeks. In order to celebrate our newest small batch and the birthplace of our favorite fruit, we’re sharing two versions of the story where it all began!
According to one popular version of the story, there was a once a goat herder named Kaldi in what is now known as Kaffa, Ethiopia. Around the year of 750-850 AD, Kaldi’s goats stumbled upon coffee plants. After consuming the coffee cherries, Kaldi watched his goats as they danced with excitement. Astonished by what he saw, Kaldi tried it for himself, experiencing the same kind of excitement and mind-altering effects that he observed in the goats. Sharing his discovery with his wife, Kaldi’s wife encouraged him to take the cherries to a local monk. Disapproving of the beans’ mind-altering effect, the monk threw them in a fire. As the beans burned in the flames, Kaldi observed a delicious aroma, so he removed the beans from it and steeped them in water. In doing so, Kaldi brewed the first cup of coffee.
It Takes a Community
In some versions of the story, Kaldi didn’t exist, or discover, the coffee plant at all. In one such regional variation, after a fire engulfed part of a forest (where coffee grows wildly in Ethiopia to this day), a whole community discovered the aroma of coffee. Once they identified which plant was responsible for the aroma, they began to cultivate and consume its roasted seeds as brewed coffee.
No matter which origin story you prefer, one thing is certain: there’s nothing quite like Ethiopian coffee. To celebrate the birthday place of coffee – may we present to you our latest small batch, Heirloom Ethiopia!
Heirloom Ethiopia was sourced from 600 family-owned farms organized by Feku Jiberil. Feku’s coffee washing station is located in the town of Tomme within the Guji Zone of the Oromia Region. The coffee producers delivered their ripe cherries to Feku’s washing station where the cherries were then sorted and pulped. After pulping, the beans were fermented for 36 to 48 hours and then washed before being placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans were dried for 10 to 12 days until they reached the appropriate moisture content. In a cup of Heirloom Ethiopia, you’ll experience a lemon-lime acidity paired with a delicate, green tea-like body and floral aroma, providing you with a dynamic, uniquely Ethiopian coffee experience.