There is a lot to be said about our new beans from Abana Coffee. Hailing from the southwestern Oromia region of Ethiopia, the name Abana translates from the Arabic to mean ‘our fathers’, which pays honor to the birthplace of arabica coffee. Sulladjah, meaning “on the hill”, was named in reference to the highest point of Abana, which reaches 2200 MASL. From the local community to the surrounding ecology, Abana Coffee is giving back in waves. Since their birth in 2009, Abana has been using their profits to invest in the neighboring town of Gera. 1,500 procedures have been performed in partnership with Abana, from correcting cataracts to diminishing dental needs. A preschool and sports field have also been built in correlation with Abana’s donations.
The Sulladjah coffee is a natural processed heirloom variety. Though no water is involved in natural processing specifically, its counterpart, washed processing, is widely known for excessive water waste. Abana Coffee Farm counteracts this by discarding their water waste in a designated lagoon so that it will slowly seep into and be filtered naturally by the soil underneath, giving back to the natural water cycle of the ecosystem. The time and care Abana Coffee gives doesn’t stop with their community or ecosystem; they also give extra time and care to their crops. After being hand picked and carried back to be laid out to dry on African drying beds, these Sulladjah beans were left to rest for an unusually long time. Much longer than a typical natural process. This extra time in the sun gave way to extra fermentation, which has created a tart citrus acid reminiscent of lemon curd. We’re also tasting raspberry and peach mixed together in a light body with a candy quality. This coffee makes for a delicious pour over but would be a fun wild card to brew on espresso.