This Ethiopian coffee comes from the Bench Maji zone, in the southwestern part of Ethiopia, located in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia, the place where the Gesha variety originates. This is one of the less internationally known regions compared to giants like Yirgacheffe or Sidamo, but it is no less important, especially for its contribution to the vast and diverse genetic heritage of Ethiopian coffee. It preserves the usual production methods of the region by cultivating cherries that are carefully hand-sorted and floated to separate less dense beans. Subsequently, they are depulped, fermented, washed, and placed on raised beds to gently reduce moisture to 11%. Furthermore, this farm also has its own dry mill, allowing for traceability up to the final export stage. This adds a touch more quality, as these regions often face difficulties in accessing new coffee cultivation technologies. Nevertheless, it boasts a very good quality, quite similar to the better-known regions of Ethiopia. This coffee is available thanks to recent changes in Ethiopian export regulations, which have opened up opportunities for farm-owning companies to get involved.
This Ethiopia Maji represents an opportunity to experience new profiles, stepping away from the more common coffee-growing areas, and guarantees a well-defined origin and a careful process. It’s a solid addition for those who value the authenticity and inherent quality of Ethiopian coffees. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families.