Ethiopia Sidamo G2 Washed - Kebado

Green mango, starfruit, honey, red currant, peachy finish

TOP LOT

Bag Weight	60 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615201-2

Carteret, NJ: 159 Bag(s)

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About This Coffee

This grade 2 washed process coffee is sourced from around 600 smallholder farmers in the Kebado area of Ethiopia’s Sidama region, located roughly 15 km from the town of Dilla. Harvesting typically runs from November through January, when farmers selectively pick ripe cherries and deliver them to the Kebado station for processing.

At the station, cherries are immediately spread on raised drying beds to begin the natural process, allowing the fruit to dry intact. At elevations around 1850 masl, the growing environment features deep, fertile red-brown clay soils and annual rainfall between 1,800–2,200 mm. Temperatures generally remain mild, ranging from 23–29°C, supporting slow, consistent cherry development.

Country of Origin	Ethiopia
Region	Kebado, Sidamo
Producer Type	Washing Station
Wet Mill	Kebado Washing Station
Processing	Washed
Processing Description	Sun-dried on raised beds
Growing Altitude	1850m

Harvest Season	2025/26
Bag Weight	60 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Ethiopia Heirloom

History of Coffee in Ethiopia

Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”

Growing Coffee in Ethiopia

As the birthplace of coffee, Ethiopia is home to more varieties of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.