Sheka Estate - Ethiopia
The Sheka region, 370 kilometers southeast of Jimma, is a UNESCO biosphere reserve celebrated for its biodiversity and agroforestry potential. Farmers prioritize sustainable forest management to maintain economic stability while seeking alternative income sources. Coffee cultivation has emerged as a vital agroforestry practice, allowing for forest health preservation. The region's fertile soil produces exceptional Heirloom variety, processed using a fully washed method at the Sheka Estate.
The Sheka region, 370 kilometers southeast of Jimma, is a UNESCO biosphere reserve celebrated for its biodiversity and agroforestry potential. Farmers prioritize sustainable forest management to maintain economic stability while seeking alternative income sources. Coffee cultivation has emerged as a vital agroforestry practice, allowing for forest health preservation. The region's fertile soil produces exceptional Heirloom variety, processed using a fully washed method at the Sheka Estate.
The Sheka region, 370 kilometers southeast of Jimma, is a UNESCO biosphere reserve celebrated for its biodiversity and agroforestry potential. Farmers prioritize sustainable forest management to maintain economic stability while seeking alternative income sources. Coffee cultivation has emerged as a vital agroforestry practice, allowing for forest health preservation. The region's fertile soil produces exceptional Heirloom variety, processed using a fully washed method at the Sheka Estate.
Origin: Ethiopia, Sheka
Producer: Smallholders
Farm: Sheka Estate
Altitude: 1680-1950m
Variety: Heirloom
Process: Fully washed
Tasting Notes
PEACH TEA / BERGAMOT / BROWN SUGAR
The region's fertile soil produces exceptional Heirloom variety, processed using a fully washed method at the Sheka Estate. This involves hand-picking, pulping, wet fermentation, soaking, washing, and drying on raised beds, to bring in the cup flavours of peach tea, bergamot and brown sugar.
Located approximately 370 kilometers southeast of Jimma lies the Sheka region, a treasure trove of biodiversity and a vital example of agroforestry's potential.
Recognized as a UNESCO biosphere reserve, this area encompasses diverse ecosystems, including lush forests, bamboo thickets, wetlands, agricultural lands, and vibrant rural communities, stretching from the cold, wet highlands to the hot lowland plains.
The farmers in Sheka are deeply committed to sustainable forest management, understanding that the preservation of their unique environment is essential for economic stability. However, to reduce reliance on logging and prevent unsustainable exploitation of these precious resources, they seek alternative sources of income. For Gidhe, the cultivation of coffee emerged as the ideal solution. He recognized that through agroforestry practices, he could cultivate coffee while contributing to the health of the forests.
This region's fertile soil, coupled with a commitment to sustainable farming, sets the stage for producing exceptional Ethiopian specialty coffee, renowned for its rich floral and fruity profiles. However, the journey is not without challenges; the remote landscape means coffee beans are transported by hardworking donkeys and mules, while the frequent rains—falling for nine months of the year—can complicate processing.
Yet, the unique flavors and quality of the coffee produced here inspire pride and dedication. We are honored to support this innovative agroforestry initiative that marries ecological sustainability with economic opportunity, helping to safeguard the future of both the forests and the farmers.
The processing
Fully washed
The varieties are mixed Heirloom which are hand-picked, pre-sorted, floated, pulped, wet fermented for 12 hours, soaked and washed, dried on raised beds, and dry-milled all under the supervision of the farm owner, Gidhe.
