Kanura Kayeso Sidamo Natural Gr. 1 - Lalisaa

Kanura Kayeso entered coffee production by working on his family’s plot and later expanded by purchasing more land, dedicating himself to producing specialty coffee. Today, Kanura is a respected community leader who often mentors younger farmers on sustainable practices, helping ensure the continuation of Sidamo’s reputation. 

His farm is located at an elevation of 1,950 meters above sea level in Bensa Dembi, a region famous for award-winning coffees. High altitude and rich volcanic soils create optimal conditions for coffee-growing, resulting in sweet, dense beans with a nuanced flavor profile. As a member of Sucafina’s Lalisaa project, Kanura Kayeso receives agronomy support and has refined his techniques through training programs.  

Bright, fragrant and super lively with berry notes and delicate floral aroma, this Natural lot embodies the beauty of Sidamo’s volcanic terroir and Kanura’s striving for excellence.

Many would say that the strength of Sidamo coffees lie in the regions’ 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 varieties 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 Sidama typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Cherries are selectively handpicked and carefully sorted to ensure optimal quality. Selected cherries are then laid out in thin layers to sundry on raised beds. During this stage, drying cherries are carefully monitored, any damaged fruits will be remove to prevent spoilage. In addition, Kenura rake cherries frequently to ensure even drying. It typically takes 20-25 days for cherries to dry, depending on the weather.  

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.

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.

74112 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest. It was selected for its resistance to coffee berry disease and its high yield potential. 

Lalisaa is a term used to describe something that is flourishing and growing. Our Lalisaa coffees, initiated by Sucafina staff, began with the recognition that the supply chain in Ethiopia was failing to benefit smallholder farmers or reward them for producing quality coffee. 

The program encourages strong growing practices, rewards the production of quality coffee and helps farmers take control of their part of the supply chain by partnering directly with smallholders.  

New farmers are onboarded each year for a training program that is intended to help farmers improve yields and quality while also accessing new markets and financial services. Farmers in the program participate in a wide range of activities including designing, and later revising, a farm management plan, accessing financing for larger farm projects and more. 

Currently, Lalissa is compromised of 97 farmers located within the acclaimed coffee-producing regions of Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidama. In addition to working with farmers to improve quality and yield, Sucafina Ethiopia is, through Lalisaa, making introductions between roasters and farmers. By bringing roasters to visit farmers and begin discussions, Lalisaa coffees are helping make connections and developing relationships between farmers and their potential clients. This will enable direct trade relationships that can benefit both farmers and roasters.