Coffee harvest year
2021/2022
Location of the plantation
1,400 to 2,500 m.a.s.l.
Freshly Roasted Coffee
Freshly Roasted
Grain coffee
ground on request
coffee Ethiopia Bench Maji Freshly Roasted Arabica Coffee Bean Artisan Coffee Roaster
Ethiopia is the homeland of coffee, its birthplace. One of the few countries in the world where coffee grows simply, in the forest and in the grasslands. The birthplace of coffee is also enshrined in the name itself; coffee - derived from the name of a region in southwestern Ethiopia - Kaffa. More than a thousand varieties of coffee plants grow in Ethiopia in a natural setting, where the jungle provides shade for the coffee bushes and the biological diversity eliminates the need for human intervention in the growing process. Here, the term organic coffee is something completely natural and obvious.
At the end of the 19th century, nearly 30% of Ethiopia was covered with forest, The rapid development of agriculture and the need to acquire land for cultivation caused the gradual shrinkage of forest areas. Today, forest covers only a little more than 4% of the country. The Bench Maji area, is one such original forest area - hence the "Forest" in the coffee's name. Ethiopia Bench Maji Forest coffee is coffee harvested by farmers from coffee trees growing wild in the forest. The Bench Maji Forest, does not undergo any significant human intervention other than harvesting the coffee. Coffee from the Bench Maji forest is harvested by the Coffee, Spice and Honey Farmers' Cooperative Association, Bench Maji, which was established in 2005 and has nearly 500 small farmers. The Bench Maji forest covers an area of nearly 19,500 square kilometers (compared to the area of the Bialowieza Forest of 3,082 square kilometers). The area from which coffee is harvested is located at altitudes of 1,400 to 2,500 meters above sea level. Natural varieties of arabica (Heirloom) are harvested in the Bench Maji forest. From the coffee after harvesting, the top part of the cherry is removed by washed method.
In the specialty Ethiopia Bench Maji Forest Coffee from the Sochaccy.co store, notes of dark cherry with light bright acidity, fruit and flowers are noticeable. The taste is full of nuance and refreshment, toned down at the end by caramel and chocolate.
How does the coffee's roasting level affect its taste?
The level of roasting of coffee as well as its freshness has a significant impact on its flavor and aroma. Light-roasted beans retain most of their natural acids, making the coffee more fruity and acidic, ideal for those who prefer softer notes. Medium-roasted beans bring out deeper flavors such as chocolate and caramel, offering a more balanced and full-bodied profile. The darkest roasted beans have an intense, deep flavor with strong notes of dark chocolate, which is preferred by lovers of strong sensations. Our Sochaccy Artisanal Coffee Roastery distinguishes itself in the market by being the only one to offer customized roast levels, allowing us to tailor coffee to each customer's personal preferences.
