About This Coffee
Butu Galcha was born and raised in Idedo, Yirgacheffe. She has dedicated her life to coffee farming. She began working alongside her father on his coffee farm early on, learning the intricacies of the trade. Over time, she inherited a small plot of land from her father that she continues to cultivate to this day.
In 2022, her dedication and expertise were recognized when she placed 16th in the Ethiopian Cup of Excellence competition.
Family plays an integral role in Butu’s coffee enterprise. Butu is not only a skilled coffee farmer but also a loving mother of six children. Her oldest son, Habtamu Wako, is a teacher and also a coffee producer himself. Habtamu assists his mother with farm management on her farm. This collaborative effort between mother and son strengthens their bond and contributes to the success of the farm. The family's dedication to coffee farming spans generations with a deep-rooted commitment to cultivating the finest coffee. Their collective expertise, shared values and intergenerational collaboration create a strong foundation for the success of their farm.
Harvest & Post-Harvest
Butu and her family selectively handpick ripe, red cherry and process it on the farm. They lay selected cherry on raised beds to dry and rake cherry frequently to ensure even drying. It takes approximately 14 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.