BlackGold Coffee Company, LLC.  

BlackGold Coffee Company

                                                   

                                                                          Ethiopia Yirgatheffe - Mollege PVT LTD                   

    

 

 

This coffee is considered the 'Gran Cru' coffee of Ethiopia. Delicately flavor with hints of cinnamon, cedar and myrrh. This coffee is about aroma and offers a seductive, almost perfumed aroma of lemon peel laced with honeysuckle and apricot. The flavor is almost mentholated, while the body is light and elegant.  This coffee is favored by drinkers who like a light, fresh taste of coffee but rich body.

 

 

 

                  Recommend Roast: Medium                 Aroma: Pleasant/Seductive         Flavor: Smooth/Little Sweetness 

                  Appearance: Clean/Sparkling                 Body: Rich                                Fragrance: Fresh

                                                                                                                                                  

                                                          

 

 

 Coffee drinkers who drink this coffee enjoy:  Brazil Cerrado        Indonesia Sulawesi

                                                                                                   Tanzania Peaberry

 Coffee is an indigenous plant to Ethiopia which still grows wild in the regions of Kefa, Ilubabor, Bale, and Gamo Gofa. Etymologists interpret ‘Coffee’ as a derivative of the Ethiopian region, Kefa, from where it originated and then spread to the rest of the world.  The Ethiopian tropical highland climate, its soil and general ecology is most suitable for coffee growing.

The Arabia species of the Ethiopian Coffee possesses a long berry of rich body. These mature slowly over a long period of nearly six months under almost uniform climatic conditions, gathering unique highland flavor and excellent aroma.

Coffee grows in almost all the regions of Ethiopia, but more than 80% of the marketable production comes from what is known as forest coffee, mostly from the regions of Kefa, Welega, Gamo Gofa, Sidamo and Ilubabor Administrative Regions and from coffee gardens found in Shewa and Harerge. Coffee is produced by private peasants on small holdings, and by cooperative and state farms. The majority of the peasants use traditional methods with a limited farm input resulting in low yield.

There is a negligible use of chemical fertilizers, pesticides or herbicides which as a positive feature has made Ethiopian coffee pure and appreciably free from chemical residues that have become a problem of our time.

Coffee has a considerable significance in the national economy, contributing 4 to 5% of GDP and 20% of government revenue. It is also a source of livelihood, directly or indirectly, for about 25% of the population.