About This Coffee
Established in 2022, the Abebe Mulugeta producer group at Abebe Mulugeta Nensebo Chebi station is comprised of 250 smallholder producers in Chebi, Sidamo. Farmers cultivate coffee at the impressive heights of 1,900 to 2,100 meters above sea level. These high altitudes create the ideal microclimate for cultivating sweet, dense cherry. Their farms are small, about 1.5 hectares on average, which enables them to invest time and energy into high-quality cultivation. Most farms in Sidamo are organic-by-default and most farm work is done by the family.
Harvest & Post-Harvest
Farmers and their families selectively handpick ripe, red cherry and deliver it to Abebe Mulugeta Nensebo Chebi station. At intake, cherry is selectively hand sorted to ensure only ripe cherry is processed. Accepted cherry is laid on raised beds to dry. Workers rake cherry frequently to ensure even drying and visually hand sort drying cherry to remove any damaged or underripes. It takes approximately 12 to 17 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.