Kaffa
Kaffa natural process coffee is highly prized for its unique, complex, and fruity flavor profile, resulting from the bean absorbing sugars and flavors from the surrounding fruit during sun-drying. It is typically grown at high altitudes in the region considered the birthplace of the Arabica species. The natural process, involving drying the entire cherry on raised beds, imparts distinct, intense, and often vibrant flavor characteristics.
Key Highlights
Dominant berry notes (strawberry, raspberry, blueberry) with tropical and dried fruits (apricot, mango)
Natural sweetness with hints of honey, molasses, or caramel from sugar absorption during drying
Pleasant, sometimes bright acidity with full, heavy, syrupy or wine-like body
UNESCO Biosphere Reserve - birthplace of Arabica species with rich biodiversity
Heirloom and wild Arabica landrace cultivars - genetic "gene bank" of Arabica diversity
Forest and semi-forest production systems support preservation of natural rainforest ecosystem - a sustainable and ecologically important origin
Flavor Profile
Fruit Notes
Floral Notes
Sweetness
Spice Notes
Other Notes
Taste Characteristics
Acidity
Pleasant, sometimes bright
Body
Full, heavy, syrupy, wine-like
Growing Conditions
- Altitude
- 1,400-2,100m above sea level (some areas reaching 2,200m). High altitude with warm days and cool nights allows coffee cherries to mature slowly, developing dense, complex flavors.
- Soil
- Fertile organic-matter-rich soil with rich biodiversity, high humidity (60-80%)
- Rainfall
- 1,200-2,200mm annually
- Farming Practices
- Grows primarily in southwestern Ethiopian highlands under the canopy of wild forests or in semi-forest systems. Cherries are hand-picked by smallholder farmers when fully ripe. Natural shade from indigenous trees maintains a stable microclimate ideal for coffee growth.
- Varietals
- Exclusively Heirloom or local wild Arabica landrace cultivars, representing a significant portion of the Arabica species' genetic diversity
Processing Method
Method
Natural process
Duration
8-21 days (several days to a few weeks)
Technique
The natural process involves sun-drying the whole, intact coffee cherries on raised African beds, turning them frequently to ensure even drying. The bean absorbs sugars and flavors from the surrounding fruit during this process.
Interested in Kaffa?
Request samples and discover the exceptional quality of our natural processed Kaffa coffee.