Ethiopia, Aleta Wondo


From the birthplace of coffee, Aleta Wondo, is located in the highlands of Sidamo, coming from many different smallholding farms spread over a large area of land. Coffees from these areas produce a cup that is very clean, with a bright balanced acidity, tasting notes of black tea, malted caramel, and raisins.

Malted Caramel
Dhs. 55.00
Total: Dhs. 55.00
Ethiopia, Aleta Wondo

Ethiopia, Aleta Wondo
Varieties: Heirloom
Country: Ethiopia
Process: Fully washed
Region: Aleta Wondo, Sidamo
Altitude: 1800 – 2035 masl
Producers: Moplaco
Drying Method: Raised African drying beds
Harvested: October to April

About this product

Like most coffees that are exported from Ethiopia, this coffee comes from many different smallholders from a large area of land, within a particular region. In this case, Sidama or, as it’s more commonly known, Sidamo. The majority of coffees that are grown in Ethiopia are not farmed in the same sense as other coffee-producing nations. As it is the birthplace of coffee, the trees grow in the wild as they have done since before coffee was discovered.
In the past, there has been confusion as to what a true ‘Sidamo’ coffee is, and where that coffee should have been grown to be labelled a Sidamo. We have had the pleasure of being able to work with a prestigious producer, allowing us as much traceability as you can get in Ethiopia. The producer and her team purchase coffee from the Ethiopian Commodities Exchange (ECX) after which they are meticulously sorted in her production facility in Addis.
When purchasing from the ECX, buyers focus on three main things; Date of submission to the auction (hinting at Harvest), broad geographical area (Sidamo, Yirgacheffe, Harrar), and quality grade as determined by the ECX. Approximately 90% or more of all coffee which is exported from Ethiopia is first traded through the ECX at auction and then shipped out by producers. Aleta Wondo, is one of the mid lands of Sidamo, very close to Aregash Lodge, and on the way to the highlands of Sidamo. Coffees from these areas produce a cup that is generally very clean with a medium acidity.