Wako Aba Lalisaa Kochere Natural

Wako Aba is a dedicated coffee farmer who inherited his farm from his father in 2007. As a father of four sons and five daughters, Wako relies on coffee as his primary source of income to support his family. During harvest time, he hires locals, many of whom are his neighbors, and contributes to the economic growth and social fabric of his community.

Wako has developed a talent for producing exceptional quality beans and a competitive spirit that drives him to be the best in the region. Prior to the Ethiopian direct trade regulation reform in 2018, Wako relied on brokers to sell his coffee, often receiving less than his coffee was worth. However, since the reform, his specialty coffee business has flourished through direct trade facilitated by the Lalissa project.

The farm's name, "Bonki Busa," comes from a local myth surrounding a bandit named Bonki, who, according to legend, left his scarf behind while being pursued by locals after a botched robbery. This mythical tale has left its imprint on the area, which is called "Bonki's Scarf."

Wako takes great pride in producing organic coffee and doesn't use any chemical fertilizers or pesticides on his farm. To enhance yields and maintain the health of his farm, Wako regularly undertakes essential practices such as mulching, pruning, and composting. These activities not only boost productivity but also improve the soil's chemical and physical properties, while also helping to control moisture loss during the dry season. Wako's dedication to sustainable agricultural practices exemplifies his commitment to preserving the environment and ensuring the long-term viability of his farm.

In addition to coffee, Wako cultivates enset, a common sustenance crop in the region.

After selectively handpicking cherry, Wako lays his cherry to dry on raised beds. Wako and his family members turn drying cherry frequently and cover it both during the hottest time of the day and overnight. They also pick over drying cherry and remove any damaged or defective cherry. It takes cherry approximately 30 days to dry completely.

Lalisaa is a term used to describe something that is flourishing and growing. Our Lalisaa coffees, initiated by Sucafina staff, began with the recognition that the supply chain in Ethiopia was failing to benefit smallholder farmers or reward them for producing quality coffee. 

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 smallholders.  

New farmers are onboarded each year for a training program that is intended to help farmers improve yields and quality while also accessing new markets and financial services. Farmers in the program participate in a wide range of activities including designing, and later revising, a farm management plan, accessing financing for larger farm projects and more. 

Currently, Lalissa is compromised of 97 farmers located within the acclaimed coffee-producing regions of Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidama. In addition to working with farmers to improve quality and yield, Sucafina Ethiopia is, through Lalisaa, making introductions between roasters and farmers. By bringing roasters to visit farmers and begin discussions, Lalisaa coffees are helping make connections and developing relationships between farmers and their potential clients. This will enable direct trade relationships that can benefit both farmers and roasters.