About This Coffee
This lot is produced entirely on Mune Roba’s own 3-hectare farm in the Dumerso kebele (village) of Yirgacheffe Woreda (district). Ideal conditions and fertile soil in Ethiopia’s southern highlands support the cultivation of high-quality lots.
Through the Lalisaa Program, Mune receives hands-on training from Sucafina’s team on specialty processing techniques and quality improvement. In 2025, he successfully exported his first lot through the program, a significant achievement reflecting his hard work
Sucafina’s Lalisaa project was founded in 2020. 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 roasters and other smallholders.
Cultivation
Mune’s 3-hectare farm is located at 1,868 meters above sea level in the Dumerso kebele (village) of Yirgacheffe Woreda (district), within Ethiopia’s Gedeo Zone. The region’s moderate climate, consistent rainfall and nutrient-rich soils create the ideal environment for growing local landraces, one of Ethiopia’s most resilient and high-quality coffee varieties.
Harvest & Post-Harvest
Cherry is handpicked and delivered to Muna Roba’s washing station. Incoming cherry is sorted to remove any underripe, overripe or damaged cherry. Cherries are laid and spread in thin layers for 22-28 days, depending on weather and temperature. During drying, cherries are turned regularly to ensure airflow and prevent overfermentation.
Ethiopia Grade 1
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.
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.