Owner: Mekuria Mergga
Region: Bensa, Sidama
Altitude: 1,500 to 2,000 m.a.s.l
Harvest: September to December
Varietal: Local heirloom
Sweet, medium but silky body, currants, raisin, subtle earl grey tea, citrus and evident floral notes.
Situated between savannah and lake, the rich volcanic soil of the Sidamo region is ideal for growing coffee. The farmers are generally small family farms, growing local heirloom varieties and using traditional farming methods. Yields are usually small due to lack of husbandry practices and farm inputs.
Harvesting is mostly done by family labour. Freshly hand-picked cherries are sorted before pulping and are sold to the primary cooperatives for wet processing. The fresh clean cherries that arrive at the cooperative processing facilties are pulped and allowed to ferment naturally. The fermented coffee is washed with clean running water, soaked again in clean water and then dried on raised ‘African’ beds so that they retain about 11.5 percent moisture.