Solomon Hamiso Natural Gr. 1 - Lalisaa

Solomon Hamiso, a lifelong coffee grower, has been cultivating coffee on his farm for his entire life. For many years, he sold his coffee cherries to a local wet mill. However, in 2020, he expanded his business by starting to process cherries on his own farm. This high-quality processing not only captures additional value for his family but also enables farm-level traceability for his coffees, ultimately increasing his income. 

Solomon is part of the Lalisaa Project, which aims to help smallholder farmers implement good agricultural practices, enhance quality, and increase yields. As part of this project, Solomon receives agronomy support from Sucafina Ethiopia, gaining access to training sessions that enhance his skills in cultivation, harvesting, and processing. His commitment to high-quality production and participation in the Lalisaa Project enable him to access better markets and improve his earnings. The result is a vibrant cup with delicious notes of berry, black tea, and milk chocolate. 

Solomon’s farm is nestled in Bombe, a subregion of Sidamo, where the combination of high altitude and nutrient-rich soil provides an ideal foundation for coffee to thrive. On his 4.4-hectare farm, he embraces the principles of regenerative farming. The natural shade from intercropped plants fosters an ideal microclimate for his coffee trees. He grows a mixture of local landrace varieties—historically referred to as Ethiopian heirloom—ensuring genetic diversity and resilience. Solomon implements best farming practices, including pruning, stumping, and planting new coffee seedlings. In the future, he plans to expand his land and plant new coffee plants. This holistic approach not only enriches the soil but also enhances biodiversity, benefiting the entire farm. 

Solomon and his family selectively handpick ripe, red cherry and process it on their farm. They lay cherry on raised beds and rake it frequently to ensure even drying. It takes an average of 15 to 18 days for cherry to dry.  

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.