Gimbo, Ethiopia (Natural) Specialty Coffee

Origin	Etiopia
Region	Hambela Wamena, Guji, Oromia
Producer	Habtamu & Mabratu
Fermentation	Natural (Dried on African Beds)
Arabica Variety	Heirloom (74110 & 74112)
Altitude	2400m
Roasting profile	Omni Light (good for espresso | filter)
Resting period	Filter 7 days | Espresso 14 days

This forest coffee, from Kaffa, comes from a rich environment. Produced by Habtamu, an involved producer, this coffee is cultivated by protecting this nice ecosystem. The old trees provide ideal shade for coffee berries. The fertility and quality of the soils are preserved by sustainable peasant agriculture.
Located 12 km from Bonga’s city, in the Kaffa region, the Habtamu farm covers 97 hectares. 90 hectares have been used to grow coffee, since 2006. Habtamu and the manager of this farm, Mabratu, a smart and qualified young agronomist, work this farm with a strong team. Particular attention is paid to the preservation of the forest. More than 10 different species are represented, and most of them are really useful for coffee production. For example, the leaves of Wanza (Cordia africana) constitute, by degrading, an excellent natural compost. This tree is also used for making furniture and can provide additional income, following good management of the agroforestry model. The leaves of the Bisana (Croton macrostachyus) also support soil fertility, while the top of the Sasa (Albizia schimperiana) – open like a parasol – give good shade to coffee trees.
On this farm, Habtamu and Mabratu cultivate the varieties 74110 and 74112, recommended by the Jimma research center. These varieties are divided into two lots of 45 hectares each. They produce mostly washed coffees as well as naturals. The washing station is established in Matapa Michiti. There are also 70 African beds and a storage warehouse. In picking time, more than 180 people work here.
In addition to coffee, Habtamu produces ginger on half a hectare, tea (1 hectare), and bananas. There are also 45 beehives in the coffee forest, an additional element of this complete agroforestry system.

 

 

Fermentation Natural
Natural process, dry process, unwashed, or natural sundried all refer to the same method of processing that usually involves drying coffee cherries either on patios or raised beds in the sun. To prevent the cherries from spoiling, they are raked and turned throughout the day and then covered at night or during rainstorms. This process, which can take 3-6 weeks normally, is the more traditional method of processing coffee. This process of drying the cherries out in the sun originated in places without reliable access to water and usually works best in areas with low humidity and infrequent rain — such as parts of Ethiopia and Yemen — although there are farmers using the natural process in other places as well, like central or south America.
After the cherries have been dried to the optimum level, they are sent to mills to separate the seeds from the rest of the dried fruit, otherwise known as being “hulled.”

 

 

Arabica Variety 74110&74112
NAME 74 (year of creation) & 110/112 (samples of the mother tree) 
CHARACTERISTICS 
Variety 74110/74112 are widespread in Ethiopia. Were developed by the Jimma Agricultural Research Center (JARC) in 1974. 
They are characterized by small cherries and small leaves that form a short, dense canopy. It has good resistance to diseases (such as Colletotrichum kahawae fungus and rust) and its drying time is fast according to the producers.