About This Coffee
This coffee is produced by Ibrahim Hussien, a coffee grower located in Limu Kossa, in Jimma. Ibrahim’s 205-hectare farm sits at 1,800 to 2,000 meters above sea level. He cultivates local landraces and JARC varieties, including JARC 7410 and 74165.
Harvest & Post-Harvest
Coffee is selectively handpicked and dried on the farm. Ripe, red cherry is laid to dry on raised drying beds. Cherry is raked frequently to ensure even drying. It takes approximately 8 to 11 days for cherry to dry. Dried cherry is brought to Yakuma Dry Mill to be prepared for export.
Rainforest Alliance
RFA stands for Rainforest Alliance, a certification system that emphasizes climate-smart agriculture. RFA farms have at least 40% of land covered by canopy, significant species diversity (at least 12 native tree species per hectare, on average) and a system of natural vegetation buffers between agricultural land and bodies of water. The farms also use organic fertilizers.
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.