About This Coffee
Habtamu Wako is a coffee farmer with a deep-rooted history in the Idedo region. Born and raised in a family of coffee farmers, he follows in the footsteps of his mother, Butu Galcha, and his sister, Tigist Waqo.
While he also works as an elementary school teacher, Habtamu has recently shifted his focus toward his coffee business. His ambition is to expand his operations and eventually become a mill owner.
Habtamu's dedication to his coffee business is evident in his continuous pursuit of knowledge. He is an avid reader and writer, staying well-informed about the latest practices and developments in the coffee industry.
With his dual roles as a teacher and a coffee farmer, Habtamu brings a unique blend of skills and knowledge to his craft. This diverse background allows him to approach his coffee farming with a comprehensive understanding of both the theoretical and practical aspects.
Harvest & Post-Harvest
Habtamu selectively handpicks ripe, red cherry and processes it on his farm. He lays selected cherry on raised beds to dry and rakes cherry frequently to ensure even drying. It takes approximately 14 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.