Ethiopia has become famous all over the world not only as the homeland of coffee, but also for its cultivation, processing and consumption, and has differentiated itself from other producing countries.
Many coffee lovers agree that Ethiopian coffee is the best coffee in the world. Whether it is right or wrong, Ethiopia's place in coffee history is undeniable. It is widely known that Arabica coffee originates from Ethiopia. Coffee beans was not brought to the country by the colonists as it was in other growing countries. The origin of Arabica varieties grown all over the world today is the naturally grown coffee tree in Ethiopian forests. Besides, the genetic diversity observed in Ethiopia is much greater than in other regions. The reason for this is that farmers do aquaculture with traditional methods (without using chemicals or drugs).
Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity.
Global Production Ranking
Annual Average Production
* In 60 kg bags
Sidamo | Harrar
Lekempti | Wallega
- HEIRLOOM -
November - December
The name "Heirloom" is often used to name Ethiopian varieties. The processing method and region determine the profile of the coffee as well as the varietal differences. If we are general; It can be said that naturally processed coffees have fruity and chocolate tones, contain winey notes and have a syrupy body. We can say that washed coffees are lighter and more acidic.
Ethiopian coffees, which are dominated by floral and fruity aromas, generally have a balanced body.
Although the majority of coffee producers in Ethiopia are small-scale farmers, there are also large farms that employ seasonal workers. Small farmers take their crops to washing stations, while large farms do the picking and processing on-farm. Coffee farmers make 6 million bags of coffee in a year.
The ancient coffee tradition and Ethiopian coffee ceremony still continue in Ethiopia. Coffee consumption, which is an important part of social and cultural life, is quite common in society. Unlike other African countries, Ethiopians consume 50% of the coffee produced by themselves.
Ethiopian coffees are generally grown between 1500 and 2700 meters. We can say that the soil structure is clayey and volcanic.
About 15 million people are coffee growers in Ethiopia and coffee is the primary source of income for 25% of the population. Coffee accounts for 30% of the country's export revenues.
A unique blend of Kenya and Rwanda Arabica beans featuring an aromatic, smooth, well-rounded flavour.
An excellent choice for those who want to enjoy fruit flavor and experience unique African aromas in their coffee. Perfect with or without milk.
Result of Matoke's experience in the selection of the best beans from East Africa and a longer-lasting roasting.
Perfect for the real espresso lover who wants to enjoy an authentic Italian coffee shops experience.