About This Coffee
Mormora Farm is a family-owned and operated 520 hectare farm located in Oddo Shakiso in Guji. The farm was purchased in 1999 by three shareholders, including Wodesa Yachisi, who owns and operates the farm today. The farm’s name came from the Mormora river that runs through the property.
Cultivation
Wodesa is committed to producing high-quality coffee in a sustainable way. The farm is certified organic, and Wodesa is working to expand operations and plant more organic coffee seedlings. The farm also employs a team of experienced agronomists who are dedicated to ensuring the quality of the coffee.
The coffee trees on Mormora Farm are grown in fertile soil that has been enriched by organic matter over decades. The seeds are collected from local landraces that have flourished in this climate for decades.
In keeping with his focus on protecting the environment, the farm has been practicing regenerative farming practices for over two decades, and is well-managed by professional agronomists.
Harvest & Post-Harvest
Laborers selectively handpick ripe, red cherry and process it on the farm. Before being processed, cherry is selectively hand sorted to remove any underripe or damage cherry, only the ripe, red cherry is dried. Cherry is laid on raised beds where it is turned frequently to ensure even drying. Workers sort through drying cherry to remove any damaged piece during drying. It takes approximately 3 weeks 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.