Kaffa Bitta FW Gr. 2

Asmamaw’s journey into coffee began with a decision to invest in coffee farm and processing facility in Bitta Woreda, Kaffa Zone. Located in southwestern Ethiopia, coffee in the area has grown naturally beneath the forest canopy for centuries, and the unusually large farm (for Ethiopia) positioned Asmamaw to preserve a unique history and ecology.  

Located at 1,900 to 2,050 meters above sea level, the 445-hectare farm sits in Kaffa, a region closely tied to the origins of Arabica coffee and home to some of the world’s oldest wild Arabica varieties. For Asmamaw, working on this land is about more than simply producing coffee. His investment is rooted in a region with a deep coffee heritage, while helping preserve and develop the unique coffee resources that have shaped Kaffa’s identity for generations. 

Asmamaw partners with Abenezer Asfaw, who plays a key role in connecting Bitta Farm with the wider coffee market. As a coffee advisor and supply-chain specialist, he helps build relationships with international buyers, supports direct trade and advises on quality and processing. 

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. 

Much of the coffee grown in Kaffa is grown in coffee forests amidst a diverse mix of plant and animal life. Coffee forests offer an incredible amount of genetic diversity. Trees in the same forest, or even right next to each other, can often be different varieties.  

The majority of coffees grown in Kaffa are local landrace varieties (which have, in the past, been called Ethiopian heirloom). The other varieties grown in the region are from the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and provides disease resistant varieties that also preserve cup quality.  

Ripe cherries are selectively handpicked and delivered to the processing site. At intake, cherries are carefully sorted to ensure optimal quality. Selected cherries are then pulped and fermented for 24 to 48 hours. Once fermentation is complete, parchment is washed in clean water to remove the remaining mucilage.  

After washing, the parchment is delivered to raised beds to dry. Throughout this stage, parchment is raked regularly to ensure even drying. It takes approximately 7 to 10 days for parchment to dry, depending on the weather.  

In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics without any off-flavors.  

Ethiopia Sidamo 2 is a classic in every coffee range and is especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score. 

Wolisho (or sometimes referred to as Welicho) is a coffee variety that has grown for centuries in the Ethiopia’s highlands, particularly in the Gedeo region. Typically cultivated under semi-forest conditions, it is well adapted to shaded environments and is known for its drought resistance and resilience to changing weather patterns. Wolisho variety is commonly found in Yirgacheffe, Sidama and Guji. It is frequently grown alongside other regional landraces like Dega and Kurume.

Wolisho trees have large canopies, elongated branches and long leaves. This variety also produces notably large cherries that are easier to harvest by hand. The cherries also ripen slowly, giving them more time to develop their distinctive and complex characteristics.