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The Origin of Coffee
The Origin of Coffee
The Origin of Coffee

Ethiopian coffee varieties are often described as “heirloom” as a nod of respect to their long history and to differentiate the production context in Ethiopia from that of other coffee origins. The Ethiopian coffees bear vivid floral and fruity scents, vibrant acidity that can boost one's spirit right at first sip.

The agriculture of coffee in Ethiopia composts of micro-farms in the wild and semi-wild environment, and there are about 15 million people depend on the coffee industry. Sidamo, Yirgacheffe, Kochere, Harar and Djimma are most well known producing areas for coffee. Located in the south of Ethiopia, Sidamo, Yirgacheffe, and Kochere are the main producing areas of high-quality washed beans, and are famous for their great fruit characteristics and delicate and elegant flavor. Yirgacheffe is a small city in Sidamo, the name come from the old saying means wetland in local dialect, and the most famous production area in Ethiopia. Its average altitude is between 1,850 and 2,400 meters and the annual rainfall is around 1,300mm. The "shading clouds" and "shading fog" often have shading and cooling effects during mid-day. Because of their unique geographical environment and special flavor, it became independent from the Sidamo area.Kochere is a small producing area about 25 kilometers southwest of Yirgacheffe. There are about 10,000 coffee farmers in the area. Coffee is the major industry here. The coffee varieties grown here are called Heirloom for its long history. And with more advanced green bean processing equipment this producing area, it presents an excellence in flavors. On the other hand, Hara is located in the plateau area of eastern Ethiopia; because it is remotely located in a tropical dry climate area, traditional manual and natural methods are the popular ways of processing coffee beans.

Traditional Ethiopian coffee classifications are based on the proportion of defective beans. Washed green beans are graded as G1 (Defects 0-3) and G2 (Defects 4-12); while natural green beans are graded as G3 (Defects 13-25), G4 (Defects 25-45) ), and G5 (Defects 46-100). Starting from 2008, the Ethiopian government established the Ethiopia Commodity Exchange, the ECX. After processing, the green coffee beans from each producing area will be sent to ECX, and the flavor will be measured by cupping. Coffee beans will be divided into the groups with regional flavors and those without regional flavors and then subdivide the flavor level. Then the graded coffee beans are traded in the exchange.

BEMO Cafe focuses on single origin coffee from various producing regions in Ethiopia, enjoying the original flavor of the origin of coffee!