Abiyot Shote Yirgacheffe Natural Gr. 1 – Lalisaa 

Following in the footsteps of his brother, Abiyot joined the Lalisaa program and quickly proved himself as a promising new producer. Supported by the Lalisaa project, he employs agroforestry techniques to produce high-quality coffee, thus improving yields while gain better market access.   

After completing the full training and applying new practices, his first lot stood out as one of the most impressive among the program’s newcomers. Abiyot’s dedication and commitment to quality is evident in this Natural lot. In the cup, expect a sweet, rounded profile with comforting chocolate notes, layered with berries and delicate floral notes.  

Carefully cultivated at an impressive altitude of over 2,000 meters above sea level, where cool nights slow cherry maturation and enhance sweetness. Cool temperatures and rich volcanic soils create an optimal climate for coffee growing. 

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe 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 Yirgacheffe 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 delivered to the station for processing. Upon arrival, cherries are carefully sorted to remove any damaged, overripe or underripe fruit. The selected cherries are then transferred to raised beds for drying. During this stage, workers frequently rake the cherries to ensure even drying, while carefully monitoring and removing defects to avoid spoilage. Depending on the weather conditions, the drying process typically takes 24–28 days to complete. 

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. 

74110 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest in the Illubabora region in Oromia. The variety is resistant to coffee berry disease and has a high overall yield. The trees are short and compact and display small leaves and cherry. The variety was released in 1979.

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.  

The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease-resistant and high-yielding varieties that still demonstrate quality in the profile. 

Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops. 

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.