About This Coffee
Gebanesh Gulufa and her husband, Shifara Dukale, inherited their family farm and have applied their over 20 years of expertise in agronomy practices. Shifara has also received specialized training from the Lalisaa agronomists' team and various governmental organizations to ensure optimal results..
Cultivation
Their farm benefits from the presence of shade trees and favorable topography, which consistently contribute to the high quality of their coffee.
Gebanesh employs good agricultural practices and continues to expand their farm with new seedlings. On their farm, they grow Kurume, a variety that thrives in the high-altitude regions of southern Ethiopia at elevations between 1,700 and 2,200 meters above sea level. Worka Shakaro is perfectly situated to grow high quality Kurume trees. This high altitude allows for the slow maturation of coffee cherries, leading to the development of rich and intricate flavors. In the Gedeo region, farmers often cultivate Kurume under shade trees, which protect the coffee plants from direct sunlight and help maintain soil fertility. Traditional farming practices and organic methods are commonly used, contributing to the sustainable production of this exceptional varietal.
Harvest & Post-Harvest
Gebanesh and Shifara selectively handpick ripe. red cherry and , then carefully sort them. They lay cherry to dry on raised beds for approximately 20 to 30 days, depending on the temperature.
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.