Ethiopia, Bereka, Sidama, Natural Process

Description

We learn from our partners at Cafe Imports about this striking, natural process coffee from Ethiopia:

“Bereka is named for one of the three meaningful rounds of a traditional Ethiopian coffee ceremony–Abol, Tona, and finally Bereka. Bereka is the lightest round with the deepest meaning, representing blessing, peace, and gratitude. Bereka is a lot processed at the Horaela Station in a mountainous area in the Eastern Zone of Sidama, around the Chire Woreda. The name “Horaela” comes from a local area known for its natural mineral water source, which is recognized for its refreshing and life-sustaining qualities. In many ways, this mirrors the meaning of Bereka itself: blessing, renewal, and continuity. Horaela Station collects coffee from around 650 smallholder farmers from the surrounding kebeles, including Horaela, Chire, Abaye Taka, Burqayesa, and Qalo. The cherries are grown at high elevations and develop slowly, allowing for clarity, balance, and natural sweetness.”

As for how coffees are processed after harvest:

“Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.”