Organic RFA Speciality
Ethiopia Kaffa Forest Estate Organic Rainforest Alliance Coffee

Ethiopian Kaffa Forest Estate Organic Rainforest Alliance Coffee

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Strong
4
  • Aeropress
  • Cafetiere
  • Espresso
  • Filter
  • Turkish

Taste


This is a superb and amazingly complex coffee grown on a family-owned estate in the highlands of the Kaffa region. There are lovely floral notes, delicious juicy apricot, forest honey and tongue-hugging caramel.

Facts


According to local folklore it is this very forest where Kaldi danced with his goats after discovering coffee. The coffee here is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy providing protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Ethiopia’s last forest lions are said to live within the Kaffa Forest.



Ethiopia is thought to be the birthplace of coffee with wild-growing coffea arabica being found in the forests of the Kaffa region. Ethiopia is the world's 7th largest producer of coffee, and Africa's top producer. Half of the coffee is consumed by Ethiopians, and the country leads the continent in domestic consumption. The method of producing coffee in Ethiopia has not changed much since the 10th century, with nearly all work, cultivating and drying, still done by hand.

Description

Taste

This is a superb and amazingly complex coffee grown on a family-owned estate in the highlands of the Kaffa region. There are lovely floral notes, delicious juicy apricot, forest honey and tongue-hugging caramel.

Facts

According to local folklore it is this very forest where Kaldi danced with his goats after discovering coffee. The coffee here is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy providing protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Ethiopia’s last forest lions are said to live within the Kaffa Forest.

Ethiopia is thought to be the birthplace of coffee with wild-growing coffea arabica being found in the forests of the Kaffa region. Ethiopia is the world's 7th largest producer of coffee, and Africa's top producer. Half of the coffee is consumed by Ethiopians, and the country leads the continent in domestic consumption. The method of producing coffee in Ethiopia has not changed much since the 10th century, with nearly all work, cultivating and drying, still done by hand.

Details

Flavour Profiles Buttery, Caramel, Citrus & Lemon
Roast Profile We roast this to a medium/dark level which in relative temperature terms is quite low as the Ethiopian's are extremely sensitive. This really brings out the best balance of flavours as the sweetness matches the citrus acidity and a little caramel mocha creeps in.
Cupping Notes 1. Acidity - Fresh floral & lemon. 2. Sweetness - well developed sweetness at this roast. 3. Body - Good body, buttery hugs on the tong. 4. Balance - At this roast it's just right, sweet & citrus with mocha caramel. 5. Character - a deep buttery coffee with a sweetness citrus zing and lingering mocha-caramel after-taste . This is a great coffee, you can almost taste it's history and legend.
Origin Notes It is widely believed that coffee originated in Ethiopia and is therefore indigenous to the country, though there are other schools of thought that suggest it may have all started in Sudan. Generally speaking though, it is the town of Kaffa, from which coffee derives its name, that is considered the rightful birthplace of this wonderful commodity and to this day coffee grows wild in the area. Research suggests that coffee was originally used as a food – ground still raw and blended with animal fats. Kaldi is of course the famous name of our industry, for legend has it that it was this goatherd who discovered coffee. He copied his goats by eating the bright red cherries that made them so lively and in doing so joined in with their wild dancing. A preacher observing such frivolities hurled Kaldi’s cherries onto a fire declaring them the devil’s work - until the air was filled with the delightful aromas of the roasting beans, upon which he relented, declaring such a fragrance to be surely the work of God! Ethiopia produces a wide range of coffee with each region’s beans having very distinctive characteristics making some of these the best and most sought after in the world. At Falcon Speciality we have returned to the home of coffee, Kaffa, and it is here that there exists an amazing farm – The Kaffa Forest Estate, where organic arabica coffee is grown. According to local folklore it is this very forest where Kaldi danced with his goats. Can this really be the coffee bean’s very own Garden of Eden? This family-owned estate is situated some 470 km southwest of Addis Ababa in the highlands of the Kaffa region. The coffee is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Ethiopia’s last forest lions are said to live within the Kaffa Forest. Studies carried out on the coffee plant diversity within the forest have shown that there are at least ten distinctive genetic varietals. Given that this is truly the home of coffee, it can therefore be assumed that the original species will be cohabiting within the forest. It is even rumoured to contain the original strains of Panama’s famous Geisha coffee. Kaffa Forest Coffee is double certified – Rainforest Alliance and Organic, the latter by BCS OKO of Germany. This coffee forest provides permanent employment for four hundred people and during the harvest this figure will rise to between two and three thousand, depending on the size of the crop.To enable better management of the land and harvest, the estate has been divided into six micro-farms. The hand picked coffee is washed and sun-dried.The trees flower in January to February and the washed coffees are harvested between August and December and between January and March for the sun-dried. Shipments start in end of Oct onwards. All processing takes place within the forest farm though dry-milling and preparation for export takes place in Addis Ababa. Preparation: Washed and sundried. Certification: Organic BSC OKO Germany, Rainforest Alliance.

Delivery

Delivery Charges - UK, Isle of Man, Jersey & Guernsey

Delivery is charged by weight (product + packaging) at:

0-1kg £2.50

1kg and above £3.50

FREE Shipping is available on orders over £35

Delivery - Europe

Delivery is charged by weight (product + packaging) at:

0-500g £6.00

501g - 1kg £9.00

1kg - 1.5kg £13.00

Delivery - USA & Canada

American and Canadian orders will be restricted to a maximum weight of 1.5kg.

Delivery is charged by weight (product + packaging) at:

0-500g £9.50

501g - 1kg £15.00

1kg - 1.5kg £21.00

Full details can be found on our Delivery page.

Reviews

Ethiopian conundrum
By
My conundrum is that whilst this is undoubtedly a fine, elegant coffee, it didn't suit my tastebuds, Fruity, rather than my dark Italian default taste, enjoying it with a 'but', chacun a son gout.
Complicated
By
As per the description has a lot of different flavours going on, interesting to try but not something I'd want to drink regularly.
If it's just drunk as an espresso I'd give 3 stars but not sure it's great with anything milky so I'd drop to a 2.

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