Gishu Chome Sidama Arbegona Natural Gr.1 - Lalisaa

Gishu Chome manages her family’s coffee farm in the Ethiopian highlands, where she has built on a family tradition in coffee production. She inherited the farm from her husband’s family. Previously, coffee had been grown and processed with limited agronomic knowledge. After Gichu took over the farm, she began to implement fresh approaches to both farming and processing, improving productivity and the quality of her lots.  

Gishu focuses exclusively on Natural processing and is licensed by the Ethiopian Coffee and Tea Authority. During harvest, she works closely with a team of women who manage much of the drying process, with support from her husband during the busiest parts of the processing season. 

As part of the Lalisaa Project, Gishu receives agronomy support from Sucafina Ethiopia, gaining access to training sessions that enhance his skills in cultivation, harvesting and processing. She has taken part in numerous Good Agricultural Practices (GAP) trainings provided by Sucafina agronomists and government institutions. The knowledge she has gained has made a real difference on the farm, helping her adopt improved farming practices and strengthen quality control throughout the drying process. 

Her commitment to quality really comes through in this Natural lot. Round and bold with a distinctive winey character, this lot is packed with red grape and dark chocolate notes.  

Many would say that the strength of Sidama coffees lie in the region’s diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidama coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm, where each farmer may have more than one unique variety seldom or never found outside their plot.   

When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.   

Farming methods in Sidama remain largely traditional. Sidama farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.   

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Sidamo typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Ripe cherries are selectively handpicked and delivered to the processing site, where they are carefully sorted at intake to ensure optimal quality. The selected cherries are then spread on raised beds to dry. Workers regularly rake the cherries to promote even drying, while defective fruit is removed to prevent spoilage. Depending on weather conditions, the cherries typically take around 28 to 30 days to dry. 

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.

The Sidama (sometimes referred to as Sidamo) region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidama holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable. 

The Sidama region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidama’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidama is bordered by Gamogofa. 

Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidama is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region.

The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity.