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Coffee Origins Sidamo Coffee Sidama Zone is located in Southern Ethiopia, where some of the finest coffee in the world grows. It is the country’s leading coffee-producing zone and its largest supplier of washed coffee. Sidama at a Glance Altitude: up to 1,550–2,200 MASL Processing: produced washed and, exceptionally, natural (unwashed) Cup: fine acidity, medium body, spicy notes Beans: small to medium in size, greenish Use: blended for gourmet or specialty coffee Sidama, in Southern Ethiopia, where finest coffee grows. Where Sidama Is Sidama Zone is a zone in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia. It is named for the Sidama people, whose homeland is in the zone. Sidama is bordered on the south by the Oromia Region (except for a short stretch in the middle where it shares a border with the Gedeo zone), on the west by the Bilate River, which separates it from the Wolayita zone, and on the north and east by the Oromia Region. Towns in Sidama include Hawassa, the capital of Sidama and SNNPRS, Yirgalem, and Wendo. Sidama has a population of around 3.2 million (2017), who speak the Cushitic language Sidama, also known as Sidamigna. Geographic details adapted from Wikipedia. Garden Coffee and World-Class Washed Coffee Sidama coffee is mainly produced in Sidama zone, but it also includes coffee produced in the neighboring zones of Amaro, Guji, Borena, Bale, Wolayita, Kambata, Gamo Gofa, and South Omo. Sidama zone is the leading coffee-producing zone and the largest supplier of washed coffee in the country. “Sidama coffee is known for its high quality across the world and has built a reputation over many decades.” Sidama is well known for its production of garden (cottage) coffee, grown in gardens and fertilized with organic nutrients. It produces world-class washed coffee thanks to its ideal soil type, climate, altitude, rainfall, and temperature for high quality coffee. Coffee is planted at low densities, ranging from 1,000 to 1,800 trees per hectare, and is often intercropped with enset (false banana). Garden coffee, grown in gardens and fertilized with organic nutrients. The Sidama Cup Sidama coffee is a low-yielding variety with the highest cup quality. The beans are small to medium in size and greenish-gray in color. The cup has a balanced taste and fine flavor with distinct sweetness, fine acidity, and good body, and it is always sold as specialty coffee. Traceable Information Origin: Ethiopia, Southern Nations and Nationalities Region, Sidama zone and other neighboring zones. Sidama Grades by Area Sidama A: Benesa, Chire, Bona Zuria, Arrpressa, and Arbigona Sidama B: Aleta Wendo, Dale, Chuko, Dara, Shebedino, Wensho, Loko Abaya, Amaro, and Dilla Zuria Sidama C: Wolliata, Kembata, and Timbaro Sidama D: Bale, Chole, and Nansebo Sidama E: South Ari, North Ari, Melo, Denba Gofa, Geze Gofa, Arbaminch Zuria, Basketo, Derashe, Konso, Konta, Gena Bosa, and Esera Coffee Details Variety: Indigenous Ethiopian Arabica Altitude: 1,500–2,100 MASL Processing: Washed and natural Harvesting method: Hand picking Harvest season: September–December Export season: January–August Taste Sidama at Its Source From our own washing stations in Sidama, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Guji Coffee Guji coffee has been receiving a lot of attention from the specialty coffee world in recent years, and for good reason. Where Guji Is Guji is one of the zones of the Oromia Region of Ethiopia. It is named after a tribe of the Oromo people. Guji is bordered on the south by Borena, on the west by the Southern Nations, Nationalities, and Peoples Region, on the north by the Ganale Dorya River, which separates it from Bale, and on the east by the Somali Region. The highest point in the zone is Mount Dara Tiniro, and its administrative center is Negele Borana. The Guji Zone was created in 2002, when the upland woredas of the Borena Zone were split apart to create it. Before that year, Guji territory was part of the Borena zone. Guji also shares a border with the SNNP Region, which includes the Gedeo Zone (where Yirgacheffe is located) and the Sidama Zone. Geographic details adapted from Wikipedia. Guji, in the Oromia Region, sits close to Yirgacheffe. A Rising Name in Specialty Coffee “Guji coffee has been receiving a lot of attention from the specialty coffee world.” Many privately owned washing stations have sprung up recently in an area that has traditionally processed coffee using the natural (dry) method. The quality of these washed coffees can be outstanding, which isn’t surprising considering the area’s close proximity to Yirgacheffe. “Close” is relative when it comes to travel in Ethiopia, where 100 km can mean a 10-hour drive, but the variety of terrain and culture in that short distance is incredible. The Guji Cup: A Huge Diversity of Profiles Despite being near Yirgacheffe as the crow flies, we have seen a huge diversity of coffee profiles from Guji. Washed Guji Washed lots range from the sweet lemon candy and floral tea you might expect from the area to heavy green melon, peach, and rose flavors. Natural Guji The natural coffees from Guji can also be spectacular when cared for well, bringing: Syrupy fruit Marmalade Rosé wine Perfumed aromatics From floral tea to marmalade, Guji offers remarkable range. Taste Guji at Its Source From our own washing stations in Guji, Sidama, and Yirgacheffe, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Yirgacheffe Coffee Washed, best highland-grown coffee, recognized for its distinct district character and set apart by exceptional citrus and floral flavor. Yirgacheffe at a Glance Recognized as: a district character flavor, set apart for exceptional citrus and floral notes Acidity: fine Cup: bright acidity, medium body Altitude: 1,770–2,200 m Raw bean: uniform, thick, medium to bold, oval in shape, and compact Yirgacheffe: steep, green, fertile, and high. About the Yirgacheffe Region Yirgacheffe is part of the Sidamo region in southern Ethiopia. Its exquisite washed coffees are so well known that it has been sub-divided into its own micro-region. This steep, green area is both fertile and high, and much of the coffee grows at 2,000 m and above. “Its exquisite washed coffees are so well known that it has been sub-divided into its own micro-region.” At first glance, Yirgacheffe’s hills look thickly forested. In fact it is a heavily populated region, and the hills are dotted with many dwellings and villages growing what is known as “garden coffee.” The numbers give a sense of scale: Approximately 26 cooperatives in the region Some 43,794 farmers represented Around 62,004 hectares of garden coffee Production is predominantly washed, although a smaller amount of sun-dried coffee also comes out of Yirgacheffe. Garden Coffee and Rural Life Around 85 percent of Ethiopians still live rurally and make a living from agriculture. Each family usually lives in a modest home, often a single round mud hut, and farms its own plot of land, growing both cash crops and food for its own consumption. In Yirgacheffe, coffee is one of the main cash crops, covering anywhere from half a hectare to 1.5 hectares (the latter is considered big). It is usually planted alongside a second crop: “false banana” (enset), a large-leafed tree used in making roofs that also provides shade for the coffee. Garden coffee grows alongside false banana, which provides shade. False banana looks like a banana tree but isn’t. Its thick stem is used to produce both a nutritious flour and a fermented paste that are staple ingredients, particularly across southern Ethiopia. Harvest and Processing There is only one main harvest a year in Ethiopia, usually in November and December across all of the country’s growing regions. On average, 4 passes are made during the harvest period, and in regions that produce both washed and natural coffees, the last pass is used for the natural coffee. Natural coffee. Photo credit: Heleph. How Washed Coffee Is Made Washed coffees are generally pulped on the same day they are picked, usually in the evening or at night. They are then: Sorted into three grades by weight: heavy, medium, and floaters. Fermented, with times that vary, usually between 16 and 48 hours. Washed, and usually graded again in the washing channels. Dried on African beds, where the beans are hand-sorted, usually by women. Taste Yirgacheffe at Its Source From our own washing stations in Yirgacheffe, Sidama, and Guji, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Our Story Heleph Coffee Company Grew in Response to Global Pressure Coffee is Ethiopia’s natural resource, a major source of export income that has topped the country’s export trade for a long time, and one strongly linked with the socioeconomic values of its people for many years. Ethiopia’s Natural Resource Coffee has long been a major source of export income for Ethiopia and has topped the country’s export trade for a long time. It is also strongly linked with the socioeconomic values of the people, and has been for many years. However, the country has not adequately benefited from the sector, for various reasons. Coffee is Ethiopia’s natural resource and a cornerstone of its export income. Coffee in Everyday Ethiopian Life “Over twenty-five percent of Ethiopian communities’ livelihood expenses are covered by coffee.” The numbers show how deeply coffee is woven into daily life: Over 25% of Ethiopian communities’ livelihood expenses are covered by coffee. About 50% of the nation’s coffee production is consumed locally, affirming the strong relationship between coffee and the communities’ daily life. Likewise, it is well known that Ethiopia is the origin of Arabica coffee and its biogenetic diversity. It is also the country’s first famous export. Explore the regions behind our coffees: Sidama, Yirgacheffe, and Guji. Coffee is woven into daily life and livelihoods across Ethiopia’s growing regions. Source From the Origin of Arabica From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Culture The Coffee Exporter’s Guide: Third Edition Nu Buna Tetoo: Ethiopian coffee drinking culture and the cultural hospitality that has been passed from generation to generation. By Kebede Haile A Coffee Culture as Diverse as Its People Ethiopia’s coffee drinking culture, like its citizenry, is diverse. As anywhere else, people drink coffee as part of their culture, to find relaxation in a moment, to chat with friends and neighbors, and some drink coffee for health reasons, on a doctor’s recommendation. In the Ethiopian context, however, the habit of drinking coffee is part of the culture. It helps people connect with each other, and it is a traditional tool for solving community and social problems. Coffee in Ethiopia is far more than a drink: it is part of how communities connect. The Coffee Ceremony and Choosing a Mate In some Ethiopian rural areas where arranged marriage is practiced, the coffee ceremony is sometimes used as a way of choosing marriage mates. It becomes a means of testing a son’s fiancée, or a future daughter-in-law. If she makes a really good coffee, if she is a well-trained traditional food maker, and if she is a responsible person who can take care of her husband and her entire family, these are strong indications of being a good wife. Coffee as a Community Forum Coffee drinking with friends and neighbors has an understated purpose as well. It serves as a communication forum to share local news, gossip, social affairs, and neighborhood concerns, and a space for solidarity, counseling, and meditation over the steaming coffee. Drinking coffee with neighbors is a traditional hospitality for Ethiopian societies. When one family makes coffee, neighbors and friends are expected to come and drink it. This is considered a mark of friendship and mutual respect, and an important example of the Ethiopian cultural hospitality that has been passed from generation to generation. When one family makes coffee, neighbors and friends are expected to join. “Nu Buna Tetoo”: The Invitation When someone makes coffee, they send their male child as a messenger to knock on the neighbor’s door and invite them: “Nu Buna Tetoo”: come join us for coffee. It is a common verbal invitation between neighbors, and the invitee will reciprocate later that day. It is a tradition steeped in community. Taste the Culture Behind the Cup From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export, with the same spirit of hospitality. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Broadly Speaking, Coffees Can Be Divided Into Three Commercial Categories From rare, exemplary cups to everyday mainstream coffee, here is how the market broadly sorts coffee by quality, availability, and where it is sold. 1. Exemplary Quality Exemplary quality coffees have a high intrinsic value with a fine or unique cup. They are usually of quite limited availability and mostly retailed under straight estate or origin names. They are usually very well presented washed coffees, including some superior washed Robustas, but the category also includes some naturals (Ethiopian Harar, Yemeni Mochas, and some Indonesian Arabicas) and top organic coffees. These are usually, but not always, roasted by comparatively small firms and marketed through fairly exclusive outlets, such as retail coffee shops, bars, and upmarket delicatessens. 2. High Quality or Premium Brands High quality or premium coffees are good cupping coffees, well presented but not necessarily visually perfect. They are retailed both as straight origins and as blends. The category includes good quality, well-prepared organic coffees, and washed as well as superior quality natural Robustas. The market for this quality band is much broader and includes a good percentage of today’s specialty coffee. These coffees are also produced by leading multinational coffee companies and marketed through normal retail outlets such as supermarkets. Well-prepared green coffee is the basis of premium origins and blends. 3. Mainstream Quality Mainstream coffee is of average quality and reasonably well presented, but certainly not visually perfect. It will offer a decent, clean, but not necessarily impressive cup. Discover Ethiopian Specialty Coffee From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Community Meet 10-Year-Old Israel A young soul, so innocent and so delightful, lives in the Sidama zone. Israel Dingama is only 10 years old, yet he is strong, not only physically but also mentally. A Boy Who Wanted to Go to School Israel Dingama is 10 years old and lives in the Sidama zone. For his age, he is remarkably strong, in body and in mind. “I want to go to school and play like the other kids. But now I’m at home helping my family in the house.” A child like Israel could be a great asset to his country and to his family if he went to school as he wished. Education opens doors for children in coffee-growing communities. Giving Back to the Community On top of providing jobs for the community, our company wanted to give back to the society around us, so that children like Israel Dingama have access to clothes, food, school, and any other necessities. And today, Israel Dingama is at school, with the other kids he wished to be part of. Heleph’s focus is the community around its farms and washing stations. Heleph1933 Coffee PLC’s main focus is the community: to be there for the people around us in everything they need. Read more of the people behind our coffees in our farmer success stories. Coffee That Gives Back Every lot we export is tied to the communities that grow it. When you choose Heleph, you support the people and places behind the cup. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Market Insight Coffee Crisis and the Birr A small window into how the current coffee price crisis has a real effect, not only on the lives of millions of farmers in producing countries, but on the economies of those same countries and the lives of millions of their citizens. By Pablo Martinez A Market Wreaking Havoc on Local Economies The market is wreaking havoc in the local economies of small countries that depend heavily on the hard currency generated by coffee exports. Like Ethiopia. Coffee generates a big chunk of the US dollars Ethiopia’s economy needs. The Birr Exchange Rate Today, the black-market rate for USD to Birr in Ethiopia has reached, if not surpassed, 43 birr per USD, while the official rate stands under 29 birr per USD. That’s a 50% premium. This time last year, with New York at 110 cts/lb, the black market was paying 34 birr per USD, a 26% premium over the official rate of 27.25 birr per USD. This reflects on the cost of everything in the country, from luxury cars to medicines, food, and the industrial inputs the country needs to keep its economy going. Why Coffee Is at the Center of It This dysfunctional exchange rate has a lot to do with coffee, the commodity we can’t live without, but that apparently we don’t want to pay too much for. “Coffee generates a big chunk of those US Dollars the country needs.” But the international market is paying around 78 cts/lb for Ethiopian natural coffees, the bulk of the country’s production, when the production cost for this coffee is 105 cts/lb. Who Absorbs the Loss? Of course, the situation is complex, and it is this “black market premium” that is helping protect farmers from the brunt of the price disaster. Farmers and middlemen still get paid around 93 cts/lb when they deliver this coffee to the Exchange. Exporters take the losses. They process this coffee, move it to Djibouti, and sell it at 78 cts/lb. Natural, sun-dried coffees make up the bulk of Ethiopia’s production. Sustainable? Source Ethiopian Coffee With Us From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Trade Exclusive Marketing Arrangements Exclusive agreements between a coffee producer and an importer or roaster can bring stability and support, but they also carry real trade-offs. Here are the potential benefits and disadvantages for the producer. Potential Benefits for the Producer Exclusive agreements are usually long term, and as such they can help create price stability. Several advantages follow from that: Focus on the coffee. The expectation of premiums allows producers to focus on the coffee instead of the marketplace, and to pay for the extra effort it takes to maintain quality. Loyalty and communication. Exclusivity creates a sense of loyalty and communication between the producer and the importer or roaster that may otherwise not be possible. Technical help. It is in the best interest of the receiving company that quality is optimal, so it may provide technical help and other assistance that would otherwise not have been available to the producer. Technical support from a committed buyer helps keep quality where both partners need it. “Exclusivity creates a certain sense of loyalty and communication between the producer and the importer/roaster.” Potential Disadvantages for the Producer An exclusive arrangement may also limit the coffee’s exposure. Limited market reach. If the agreement is with a smaller company, or with companies with limited market share, the chance to create a broader consumer base is lost. Limited awareness when it ends. When the agreement comes to an end, the producer may be left with a coffee that enjoys only limited awareness and requires further effort to build market share. No guarantee of promotion. The producer relies on one or a few companies to promote the coffee, but generally has no guarantee that this will happen, or that it will be enough to be effective. Even though it is in the buyer’s best interest to ensure this, he or she may in fact not do so. Wider exposure brings more buyers to see and taste the coffee at origin. Work With a Partner at Origin From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Coffee Producers to International Markets The profile of Ethiopian coffees varies based on a number of factors, including variety, process, and micro-region. Understanding what “specialty coffee” really means is the first step to reaching international markets. What Shapes the Profile of Ethiopian Coffee The profile of Ethiopian coffees varies based on a number of factors, including variety, process, and micro-region. The genetic diversity of Ethiopian coffee, said to hold 99% more genetic material than coffee in the entire rest of the world, is what makes it different and gives it nearly legendary status. Explore the regions behind our coffees: Sidama, Yirgacheffe, and Guji. Where “Specialty Coffee” Comes From The term “specialty coffee” originated in the United States. It was initially used to describe the range of coffee products sold in dedicated coffee shops, in order to differentiate these coffees from coffee generally available through supermarkets and other retail outlets. “Specialty coffee has become a generic label covering a range of different coffees.” It is fair to say that “specialty coffee” has become a generic label covering a range of different coffees, which either command a premium price over other coffees or are perceived by consumers as being different from the widely available mainstream brands of coffee. Specialty buyers increasingly come to origin to cup and choose their coffees. Bring Ethiopian Specialty Coffee to Your Market From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation