Parma Violet

We love washed Ethiopian coffee, and this coffee is our favourite this year so far. We taste parma violet, jasmine, and nectarine, and find this coffee to be really clean and complex. 

Arbegona is one of the 30 district in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia. Part of the Sidama Zone, Arbegona is bordered on the south by Bona Zuria, on the southwest by Bursa, on the northwest by Gorche, on the north by the Oromia Region, and on the east by Bensa. The major town in Arbegona is Arbegona. 

The altitude of is around 2,200m above sea level and located at the highest altitude among other coffee-growing areas in the country. The coffee available in this area is categorized as Highland Coffee.

This coffee comes from small plots in the highland area of Arbegona in a specific village called Boreta, which benefits from the very high altitude of 2200 MASL. Coffee is the main cash crop in this area, though many other crops grow here such as sugar cane, false banana, spices and vegetables. Cherries are sorted based on density and quality by floating them in large water tanks. After flotation, the cherries are transferred to African raised beds with mesh nets. The coffee is rotated every 30 minutes for even dryness and to control the fermentation process. The average drying time takes about 12-15 days based on the temperature and humidity. Then the dried cherries are stored in warehouses for flavour development.

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