Simply put, this is one of our favorite coffees to roast, drink and share. Delicate flavors of jasmine and tangerine up front with a comforting layer of brown sugar and caramel on the back that lingers on the tongue. This is our third season roasting Bedhatu's coffee and it just keeps getting better.
The StoryRoba and Family Coffee, established by Bedhatu Jibicho’s sons, is one example of a newly formed export company now directly offering lots from the Gedeb district including their mother’s coffee. While the Roba family has expanded their reach to support other producers, this lot is from Bedhatu’s 84-acre farm, which she has personally managed for over 50 years without the use of chemical inputs. Larger than most farms in the area, Bedhatu employs 20 year-round workers and another 130 seasonal workers for the harvest who are primarily women. For this washed lot, cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is often covered during the afternoons to prevent harsh drying in the intense sun. As a family owned business, emphasis on social impact in the communities where they source coffee is taking shape. The Roba family has invested in more localized cherry collection sites to reduce the transportation cost for other producers. They have also contributed to road construction projects that make travel a bit easier for everyone.
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