Godshot Espresso

Since the 2013-2014 harvest, Ethio Catalyst has been instrumental in gaining international recognition for the coffees of Wicho, in the Sidamo region of Ethiopia. This mountainous area, with its fertile soil, high altitude, and favorable climate, offers an ideal terroir that produces coffees of remarkable clarity with complex, vibrant profiles.

Ethio Catalyst’s approach is rooted in respect for local traditions and strong relationships with smallholder farmers. The company prioritizes partnership and guidance over radical changes to established practices. As such, ancestral methods—such as the selective harvesting of ripe cherries and drying on African beds—are preserved, while benefiting from modern technical and logistical support.

This model helps highlight local expertise, ensures consistent quality, and strengthens the sustainability of the supply chain. Thanks to this synergy, Wicho coffees are gaining visibility and establishing themselves among the most sought-after beans worldwide.

The Sidama region, located in southern Ethiopia, is one of the most renowned birthplaces of Arabica coffee. Its high altitude, fertile volcanic soils, and temperate climate provide ideal conditions for producing high-quality coffee. Sidama coffees are distinguished by their floral and fruity aromatic profiles, often associated with a bright and elegant acidity. Internationally recognized, this region embodies the excellence and diversity of Ethiopian coffee.

Ethiopia's landrace varieties represent a unique and precious genetic heritage for coffee. Resulting from natural evolution and traditional selection by farmers, they encompass an exceptional diversity of aromatic profiles. Cultivated in varied microclimates and on rich terroirs, these varieties offer coffees with complex flavors, ranging from delicate floral notes to vibrant tropical fruits. They form the foundation of Ethiopia's global reputation as the birthplace of coffee.

In Wicho, washed coffees dominate quality production. The cherries, hand-picked at optimal maturity, are depulped and then fermented for 12 to 48 hours to remove the mucilage and develop their flavors. Afterward, the beans are washed in clean water and dried on raised beds, where they are turned regularly to ensure uniform drying. This process, managed by cooperatives such as Daye Wicho, yields traceable coffees with the clear, complex, and fruity profiles that are emblematic of the region.