Every year we wait with anticipation for the new harvest coming out of Ethiopia. The ancient roots of Ethiopian coffee stem right back to the wild and crazy stories of coffees' first discovery by a small goat farmer in the 10th Century. As the story goes he was out tending to his flock one day and noticed his goats would trip out every time they ate the fruit of a certain suspicious plant. He cut off a branch and hiked it to the local monastery to see if the monks there knew what it was. To his horror they took one look at the cherries and threw them into the fire shouting about "the fruit of Satan" or some such thing. Minutes later, the beautiful aroma of the burning cherry seeds (coffee) filled the room with wonder and this once satanic fruit was given a second chance. People finally decided to roast, grind and drink coffee and no one really knows how, but a few hundred years later it was planted and harvested in Yemen and out of Yemen coffee spread throughout the world.
We love Ethiopian coffee here at Kai. Something about that story and knowing you are taking part in something people have cherished for hundreds of years gets us down right excited! The personal favourites are the natural processed coffee from the Yirgacheffe and Sidamo regions. We find a particularly pronounced floral and berry fruity flavour which is unmatched in the world. The Guji Mormora Mill produces the best of the best.
Located in the Guji region of the Oromia States in the southern part of Ethiopia, the highlands are home of the Guji Oromo people. Going back hundreds of years the people have grown and harvested the ancient heirloom varieties of coffee on a variety of small farms. They then take the fully ripened cherries to the the Guji Cooperative where they are processed using depulpeers which removed the outer layers of the cherry. They then ferment the cherries in water for one night which washes off the remaining flesh of the fruit. The coffee is then dried on raised beds which look like tables with mesh bottoms allowing the air to circulate during the drying process. Every two hours the coffee is rotated for 15 to 21 days until the process is complete. This brings an exciting, clean yet wild cup. This years crop scored an outstanding 90 points by SCAA standards.