ETHIOPIA - Arbegona (Natural)

ETHIOPIA - Arbegona (Natural)

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Sheep & Raven (Warsaw)

Ethiopia - Arbegona 200g

Stone Fruit, Earl Grey, Strawberry

Region: Sidama, Bensa, Arbegon Village
Producer: Asefa Dukamo Korma
Process: Natural
Varietal: Heirloom
Growing Height: 1600-2200masl
Harvest: 2023


The Arbegona district made headlines in 2022, when the naturally processed 74158 variety from one of the villages took 1st place in the Cup of Excelence Ethiopia. Coffee communities are located on the highest elevations of Sidama Bensa, where ideal conditions for growing the highest quality coffee combine. As usual in this country, 500-750 small coffee farmers growing in the village of Arbegona, each dealing with plots of 1-2 hectares, adhere to traditional agricultural practises, thanks to which their coffee is inherently organic, and the favourable microclimate and healthy soils encourage the development of more sugars. Thanks to selective manual selection, they maintain the integrity of each fruit and avoid damage to coffee trees.


"Ethiopian heriloom" is a general term commonly used to name coffee originating in Ethiopia. It includes two classifications: Jimma Agricultural Research Centre (JARC) varieties and regional varieties found in Ethiopia. JARC varieties have been developed and marketed to improve the productivity and living conditions of small coffee farmers and to stimulate the domestic coffee industry. These varieties are promoted and bred due to good quality (when grown at recommended heights), resistance or tolerance to adverse elements and the ability to adapt to different environmental conditions. There are more than 40 varieties of JARC, consisting mainly of pure lines and several hybrids. Meanwhile, regional local varieties are varieties that reproduce in the wild, without regulated interventions.


In the case of this batch, perfectly ripe, hand-picked and thoroughly cleaned fruits were placed directly on elevated beds in equal layers and dried in the sun. Most women involved in processing mixed the fruit every 30 minutes to facilitate even drying. The fruit stayed a total of 15 to 18 days in the drying phase until the target moisture level was reached. Thanks to the traditional, natural process, the character of this coffee has been more focussed on the layers of sweetness balanced with subtle acidity and an aromatic and delicate note resembling tea.

About Sheep & Raven


I started the coffee roastery, Sheep and Raven, because I wanted to share my experience and taste preferences that I gained during my long journey in the world of coffee. Here, you will be able to find the same exact coffees that I would drink everyday. Competing in championships opened me up to different flavors and methods of brewing coffee beans, so every one of you can easily find something for themselves.