About This Coffee
Daniso Horise inherited the farm from his family 16 years ago and continues their legacy with the support of his own family. He follows best farming practices, including pruning, stumping, and planting new coffee seedlings. Over the years, he has consistently improved his agronomic techniques, applying the latest best practices to enhance coffee quality and productivity.
Daniso plans to expand his coffee plantation by planting more seedlings and implementing improved farm management strategies. He aims to integrate composting technology to further enrich the soil and support sustainable coffee production.
As part of the Lalisaa project, Daniso receives comprehensive agronomy support from Sucafina Ethiopia. Through farmer training sessions, he learns new techniques in cultivation, harvesting, and processing. His commitment to producing high-quality coffee and exporting it through the Lalisaa project helps him access better markets and increase his earnings. The Lalisaa project is designed to empower smallholder farmers by shortening the supply chain, improving quality, and increasing yields.
Cultivation
Daniso uses agroforestry techniques to produce both food and cash crops. Agroforestry also creates the ideal shaded microclimate for her coffee. He grows a mixture of local landrace varieties (which have, in the past, been called Ethiopian heirloom).
Harvest & Post-Harvest
Daniso and his family selectively handpicks ripe, red cherry and lays it to dry on raised beds. They turn cherry frequently to ensure even drying. It takes approximately 15 to 22 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.