About This Coffee
Admasu Mekuria is a lifelong coffee farmer and has been farming coffee in Idedo most of his life. He inherited his farm from his father who passed away in 2020. Today, he cultivates Dega and JARC varieties on his 3.4 hectare farm. The lofty altitudes of over 2,000 meters above sea level create the perfect conditions for cultivating truly spectacular Naturals. His brothers also live nearby and cultivate coffee.
Harvest & Post-Harvest
Admasu selectively handpicks ripe, red cherry and processes it on his farm. He selectively sorts cherry and lays it on raised beds to dry. Workers visually hand sort drying cherry to ensure the highest quality lots. It typically takes 16 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.