the origin story
The Coffee Quest has been sourcing Ethiopian lots since 2015. As coffee enthusiasts we cannot deny our attraction to this country, the motherland of Arabica coffee. Despite the numerous challenges, Ethiopia always produces quality and can therefore be considered as the “gold standard” in specialty coffee. The main obstacle for sourcing Ethiopia’s finest, is the cultural barrier. To navigating these risks we partnered up with Catalyst Coffee, friends of the Cameroon Boyo project. Emily and Michael (Q-grader) are involved in standardizing best practices at the washing station level, coordinating all steps from harvest to export. The combination of these factors result in Catalyst’s ability to help roasters produce prize-winning lots. For example, the 2018 Golden Bean Award, and 2019 Good Food Award, using the Keramo and Shantawene village lots. All of these single-village lots are processed by Organic Certified Bombe washing station in Sidama, offering us Washed, Honey and Naturally processed coffees.
In the Quest to provide a complete assortment we add other interesting Seasonals from Guji, Kochere and Yirgacheffe, but also the accessibly priced Classic; multi-village “Dur Feres” to achieve a consistent flavor profile. Ethiopia also returns in the Economic segment, where we select our own Sidamo Grade 2, and include Grainpro packaging to set a standard.
wush wush station
dur feres "wild horse"
bombe washing station
Coffee facts - ethiopia
Coffee Day also marks the long history of the drink: the properties of coffee beans are thought to have first been discovered in Ethiopia. The beans are actually the pits found in the coffee berry or cherry. The story goes that a 9th century goat herder named Kaldi noticed their stimulating effects on his goats and began experimenting.