About This Coffee
Legesse Borsamo is a coffee farmer and preacher hailing from the Sidama region. Legesse moved from Sidama to neighboring Nensebo West Arsi in the early 2000s. Since arriving, Legesse has dedicated himself to coffee farming and spreading the teachings of his faith.
Legesse initially started with a 3-hectare farm. He recently expanded his operations by acquiring another farm in partnership with his brother. Now, his total farm size is just over 5 hectares.
Before 2020, Legesse would sell his coffee cherries to local wet mill owners like most farmers in his region. However, inspired by the success of coffees from Nensebo in the 2020 Cup of Excellence competition, where five places in the top 10 were secured by Nensebo coffees, Legesse and his brother decided to take matters into their own hands. They began processing their coffees directly on their farm, adding value and enhancing the quality of their coffee while garnering higher prices for their coffee.
Legesse has collaborated closely with Lulo Coffee to market and export his coffees. He benefits from Lulo’s agronomic and logistical support and expertise in the coffee industry. The partnership has enabled him to navigate the market effectively and connect with coffee enthusiasts who appreciate the exceptional quality of his beans.
Looking ahead, Legesse's plans for the future of his farm revolve around a commitment to continuous improvement and increased productivity. By implementing innovative practices and leveraging his experience, he aims to maximize the potential of his farm and further elevate the quality of his coffee.
Cultivation
Legesse follows a fully organic and agroforestry approach where coffee plants thrive in the shade of mixed crops. This regenerative farming system promotes biodiversity and creates a harmonious environment for coffee to grow.
Harvest & Post-Harvest
Legesse and his brother selectively handpick ripe, red cherry and process it on their farm. They lay cherry on raised beds to dry. They rake cherry frequently to ensure even drying. It takes approximately 16 days for cherry to dry.
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.