West-Arsi Nensebo Mundayo Natural G1 Organic

Local farms delivering to AASH station are located around or above 1,900 meters above sea level. The high altitudes and ideal coffee growing conditions combine with farmer know-how and quality-oriented processing to produce an exquisite Natural with the fruit and floral combo so iconic in Ethiopia. About 750 local smallholders deliver to the station. Farms are planted with a mixture of JARC varieties and local landraces that are hyper-local and suited to the unique conditions of the region. This coffee is named after the nearby town of Mundayo.Farmers in this region have farmed coffee for generations upon generations. They are true specialists. Farming methods in West Arsi remain largely traditional. West Arsi farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in West Arsi typically use very few — if any — fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors.The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.