Ethiopia Checho Bitta Keffa Natural

An absolute gem of a coffee from the Western regions of Keffa, this naturally-processed coffee is grown at 1800-2000 MASL and is of the Ethiopian Landraces varietals.

Dinkalem Adema owns several coffee sites in his native Keffa, including a washing station and the farm where outgrowers from the surrounding Bita area bring their freshly picked, red-ripe cherries for purchase. Most farmers are smallholders with an average of 2 hectares or less, and one picking may yield less than a bag of ripe cherries at a time. These are transported to the washing station by donkey cart, someone’s shoulders or one of the ubiquitous 3-wheeled taxi vehicles that bump along the dusty Ethiopian roads, carrying people to and from wherever they need to go. During harvest season, the cherries flow in, but for the most part, no one lot Dinkalem buys from the Bita outgrowers is big enough to process separately. That means that the day’s pick of cherries purchased from neighbors and families who’ve come from all over the area is mingled at the mill, and voila! So. Much. Nuance! These community lot coffees showcase Keffa’s renowned flavor and terroir.

We get delicious notes of vanilla, blackberry and honey.


(the illustration is part of a series by Patrick Hruby highlighting UNESCO World Heritage sites in the countries of origin from which we buy coffee. This is of Fasil Ghebbi)