FARM: Udesa Birie
REGION: Chelelektu, Yirgacheffe
ALTITUDE: 1896 MASL
PROCESS: Natural, Extended Fermentation
This grade 1 single-farmer microlot was produced by Udesa Birie, a smallholder farmer from Chekelektu in Kochere, near Yirgacheffe. Udesa's farm sits at 1,896 MASL and she cultivates the sub-varieties of Kurume, Dega and Welisho, all of which are classified as traditional Ethiopian heirloom varieties.
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 labelled 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.
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 1800s, 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.