ETHIOPIA - ALI BIO

All our coffees are pure Arabica specialty coffees. Their traceability allows in particular the control of their quality and their taste excellence but also to preserve both the environment and the producer, by ensuring the latter a decent remuneration. Sensory profile: "Natural notes of peach, brown sugar and hazelnuts" Round coffee with caramelized and slightly fruity notes. Information: Country: Ethiopia Region: Jimma Terroir: Gomma Farm: Beshasha Badiya Altitude: 1900 - 2000m Species: Arabica Variety: Heirloom Harvest: November to January Process: Natural Drying: Drying beds SCA score: 82/100 An organic forest coffee: The natural Goma coffee is collected from small farmers, in the woreda of the same name, in the Jimma appellation. This district of Goma, like the neighboring one of Gera, are among the most renowned coffee production areas in this appellation. The coffee trees come from the wild forest of Choche, located near the small town of Agaro. This natural Goma is characterized by floral notes and a great sweetness. In Goma, coffee has been produced for several centuries by small farmers using traditional know-how. By growing their coffee in the forest, they are perpetuating a regional agricultural heritage. The coffee trees of Goma come from the Choche forest, which legend holds to be the place of origin of coffee. At an altitude of 2,000 metres, the plots are developed using a mixed farming model which combines food and commercial production. When Khalid talks about his journey, we understand this producer's attachment to the farm and to the coffee trees that saw him grow up. Khalid is a child of Gera. He got his plantations from his father, who in turn got them from his father. Coffee here is a heritage that is taken care of. His grandfather had gone to look for wild coffee plants in the Choché forest, a few kilometers away, to develop his first plantations. Since then, the growing demand for Jimma coffee has helped consolidate the family plantations and Khalid is happy to continue these traditions. He remembers, as a child, winding between these coffee trees and following his mother as she picked the cherries. He knows this land in its smallest details and, because of this transmission, he says he considers these coffee trees as his “own children”. Given the attention he pays to his farm and the exceptional environment of the site, given the efforts he makes to constantly improve the quality of his production, we understand the deep connection that binds him to this space. He hopes that his three children, who are currently living and attending school in the nearby town of Agaro, will also be able to benefit from coffee growing in the future.