Ethiopia, Bedhatu Jibicho


Cup Characteristics: Lavender, watermelon, tangerine, medium acidity, low – medium body

Producer: Bedhatu Jibicho

Region: Gedeb, Yirgacheffe

Variety: Ethiopia heirloom

Process: Natural

Altitude: 1,800-1,900 meters

Bedhatu Jibicho is a native to the Worka region of Gedeb. At over 80 years old, she might be the most experienced farmer we work with, having co-managed (with her late husband) the 23-hectare plot of government-allotted farmland since the 1960s. Her family continues to work the farm, especially aided recently by her son Tesfaye Roba.

Originally part of the Worka cooperative, Mrs. Jibicho joined the Banko Gotiti cooperative when it opened in 2013 and that same year, her farm was recognized as a community model, and she took specialty coffee preparation training.

This coffee offers a unique opportunity to taste the very specific terroir of this farm, in this tiny border-region of Southern Ethiopia, the homeland of Arabica. Drying coffee in the cherry, as Bedhatu Jibicho has done, is the original tradition in Ethiopia. Natural or dry-process, fruit-dried or cherry-dried – however you prefer to talk about this style of ‘zero-process’ coffee post-harvest production, it all comes back to Ethiopia. While farmers across the globe still practice this method of letting the coffee fruit dry like raisins around the seed, it all started in here. It’s still common to see smallholder farmers drying their daily harvest on their porches or lawns across the country. Unlike much of the rest of the world, many of these farmers will then roast and grind their own harvest – Ethiopia is the world’s only major coffee producing country whose volume of consumption equals its export.

12oz. – Whole Bean