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    Ethiopia Derikocha Grade 1 Natural

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      Purchase Ethiopia Derikocha Grade 1 Natural

      Ethiopia Derikocha Grade 1 Natural


      Out Of Stock


      .75 g/ml
      Bag Size:


      About Ethiopia Derikocha Grade 1 Natural

      Arrived mid May 2022 in grainpro, 2021 coffee. New crop Ethiopia naturals will not begin to arrive for another month or two. This coffee is cupping very well.

      This is a Grade 1, dry processed coffee from the Guji zone in southern Ethiopia. Sourced from 650 farmers living in Derikidame, a village within the Hambelawamena district in the Guji Zone, farmers cultivate their cherries and deliver to the Derikocha Washing Station, owned and operated by Ashenafi Woressa. When drying, cherries are turned every 2-3 hours to ensure quality. 

      History Of Coffee In Ethiopia

      Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800's, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while "Kaffa" coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: "Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts" (Olam Speciality Coffee).

      Growing Coffee in Ethiopia 

      As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labeled as "heirloom varietals"; however, this is changing as the Jimma Agricultural Research Center works to identify species.  Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including "coffee forests" where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.

      • Country: Ethiopia
      • Washing Station: Derikocha Washing Station
      • Region: Guji
      • Altitude: 2000+ Meters
      • Varietal: Ethiopian Heirloom
      • Harvest: 2020/2021
      • Processing: Natural/Dry Process

      Cup Characteristics: Overall sweet and fruity aromatics. Flavors of blueberry, raspberry, and almond. A sweet, bright, and chewy cup with a pleasant tartness.

      Roasting Notes: Natural processed coffees roast more quickly than washed coffee and usually produce more chaff. Roast slowly to develop a fuller profile and pull the roast before second crack, though some may prefer to go a little further. On a Behmor try P3 as a starting point.