About This Coffee
The Cerelia Brand was developed in 2018 as an effort to meet roaster needs for reliably tasty, traceable Ethiopian coffees. This lot was processed at the Nasir Abdu Coffee Processing Station in Limu, Djimmah Zone, which is part of a privately owned business founded by Nasir Abdu Abalebu, who has been active in Ethiopian coffee since 1996. Building on indigenous knowledge passed down from his father, Nasir combined traditional practices with scientific methods to establish a modern, farmer-focused enterprise.
Today, the Nasir Abdu Coffee Processing works with over 550 smallholder farmers cultivating plots of 0.25 to 2 hectares, as well as a dedicated group of 120 farmers managing more than 200 hectares. These farmers have received over 15 years of training from Nasir Abdu on organic coffee farming, including harvest, drying, storage and supply chain practices.
Cultivation
Coffee is grown at elevations of 1,400 to 2,000 meters above sea level in fertile soils and cool, highland conditions that slow cherry maturation. Farmers grow JARC and local landrace varieties, using traditional small-scale cultivation practices passed down through generations. Farmers handpick ripe cherries and deliver them to Nasir Abdu washing station for processing.
Harvest & Post-Harvest
Ripe cherries are selectively handpicked by smallholder farmers and delivered to Nasir Abdu washing station. Cherry is hand sorted at intake, and damaged, overripe and underripe cherry is removed before pulping at the factory.
Parchment undergoes fermentation for 36 to 48 hours in cement tanks. The parchment is then washed in clean water through grading channels.
Parchment is then delivered to dry on raised beds for 10 days depending on weather conditions. Parchment is turned frequently to ensure uniform drying and prevent defects. Once dried, the coffee is hulled, graded and prepared for sale.
Grade 2
In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics without any off-flavors.
Ethiopia Sidamo 2 is a classic in every coffee range and is especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
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.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.