Ethiopia - Adam Banata (Natural)
Adam is focused on producing high-quality Naturals on his farm in West Arsi, Yirgacheffe. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
Adam Banata cultivates coffee on his 4 hectare, garden-style farm in Nensebo, West Arsi. His farm sits at the towering altitude of 2,064 meters above sea level. He grows a range of varieties developed by the Jimma Agricultural Research Center (JARC.) The JARC is responsible for developing many of the varieties that flourish across Ethiopia today. Adam is focused on producing high-quality Naturals like this one. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
In addition to coffee, Adam also grows a variety of fruits and a local, carbohydrate-rich plant called enset (false banana). His farm is Organic-by-default and he uses no chemical pesticides or fertilizers.
West Arsi may have recently risen to international acclaim as a superb coffee-producing region, but it’s been producing coffee as far back as anyone can remember. Previously, coffees produced in West Arsi were sold as Sidamo or Harrar. More recently, West Arsi was designated a unique coffee-growing origin by the Ethiopian Commodity Exchange. Since then, it’s gained fame through international quality competitions, including the Ethiopian Cup of Excellence where, in 2020, coffees from West Arsi placed in 4 of the top 10 spots.
Adam and his family selectively handpick ripe, red cherry and lay it to try on his farm’s 23 raised drying beds. He turns cherry every hour and covers it at midday and overnight, to prevent condensation. It takes approximately 16 days for cherry to dry. Once dry, Adam bags coffee and stores it in a warehouse on the farm for two and half months before transporting it to the dry mill to be hulled and prepare for export.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Adam is focused on producing high-quality Naturals on his farm in West Arsi, Yirgacheffe. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
Adam Banata cultivates coffee on his 4 hectare, garden-style farm in Nensebo, West Arsi. His farm sits at the towering altitude of 2,064 meters above sea level. He grows a range of varieties developed by the Jimma Agricultural Research Center (JARC.) The JARC is responsible for developing many of the varieties that flourish across Ethiopia today. Adam is focused on producing high-quality Naturals like this one. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
In addition to coffee, Adam also grows a variety of fruits and a local, carbohydrate-rich plant called enset (false banana). His farm is Organic-by-default and he uses no chemical pesticides or fertilizers.
West Arsi may have recently risen to international acclaim as a superb coffee-producing region, but it’s been producing coffee as far back as anyone can remember. Previously, coffees produced in West Arsi were sold as Sidamo or Harrar. More recently, West Arsi was designated a unique coffee-growing origin by the Ethiopian Commodity Exchange. Since then, it’s gained fame through international quality competitions, including the Ethiopian Cup of Excellence where, in 2020, coffees from West Arsi placed in 4 of the top 10 spots.
Adam and his family selectively handpick ripe, red cherry and lay it to try on his farm’s 23 raised drying beds. He turns cherry every hour and covers it at midday and overnight, to prevent condensation. It takes approximately 16 days for cherry to dry. Once dry, Adam bags coffee and stores it in a warehouse on the farm for two and half months before transporting it to the dry mill to be hulled and prepare for export.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Adam is focused on producing high-quality Naturals on his farm in West Arsi, Yirgacheffe. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
Adam Banata cultivates coffee on his 4 hectare, garden-style farm in Nensebo, West Arsi. His farm sits at the towering altitude of 2,064 meters above sea level. He grows a range of varieties developed by the Jimma Agricultural Research Center (JARC.) The JARC is responsible for developing many of the varieties that flourish across Ethiopia today. Adam is focused on producing high-quality Naturals like this one. With notes of berries and maple syrup, this is one Ethiopian Natural you definitely don’t want to miss!
In addition to coffee, Adam also grows a variety of fruits and a local, carbohydrate-rich plant called enset (false banana). His farm is Organic-by-default and he uses no chemical pesticides or fertilizers.
West Arsi may have recently risen to international acclaim as a superb coffee-producing region, but it’s been producing coffee as far back as anyone can remember. Previously, coffees produced in West Arsi were sold as Sidamo or Harrar. More recently, West Arsi was designated a unique coffee-growing origin by the Ethiopian Commodity Exchange. Since then, it’s gained fame through international quality competitions, including the Ethiopian Cup of Excellence where, in 2020, coffees from West Arsi placed in 4 of the top 10 spots.
Adam and his family selectively handpick ripe, red cherry and lay it to try on his farm’s 23 raised drying beds. He turns cherry every hour and covers it at midday and overnight, to prevent condensation. It takes approximately 16 days for cherry to dry. Once dry, Adam bags coffee and stores it in a warehouse on the farm for two and half months before transporting it to the dry mill to be hulled and prepare for export.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.