Single Estate Coffee - ETHIOPIA, Alemayehu Daniel, Gedeb, Yirgacheffe

Single Estate Coffee - ETHIOPIA, Alemayehu Daniel, Gedeb, Yirgacheffe

Regular price R 179

Producer: Alemayehu Daniel - single farmer.

Growing altitude: 1800-2000m above sea level.

Botanical variety: Ethiopian heirloom.

Process: Natural.

Tasting notes: Syrup, strawberry, candy, lemonade, cherry cola flavours. 

Roast date: 19 February, 2019 

There were initiatives back in 2011 convincing medium to small farmers in Yirgacheffe to take a loan and invest in their own processing and drying facilities, hence removing them from the dependency of the large cooperatives.

Since then there are a good number of producers trying to invest and develop their own micro lots. There were several farmers investing in and constructing proper micro-mills where they are able to produce washed and natural coffees based on the same quality standards as the most successful large cooperatives.

Yirgacheffe is known for its complex, floral and acidity-driven coffees. The farms are located in the most interesting areas in Yirgacheffe, with altitudes up to 2000 meters above sea level. Normally the coffee cherries from the farms and micro regions in this area would be blended at the wet mills with cherries from hundreds of other farmers.

In this case we have the opportunity to buy coffees from specific areas from farmers that are able to pay extra attention to picking, ripeness, processing and drying. The coffees are also dry milled privately and therefore able to follow up and do extensive sorting and grading prior to export.

Alemayehu’s grandfather established the farm in 1946 planting it with coffee from Kochere. Alemayehu started running the farm in 1998 and continues his hands on approach to this day. This coffee is processed using the natural method – where the cherry is picked and then left out on raised platforms to sun-dry.

Cherries are turned every few hours to ensure uniform drying and to prevent over fermentation or mould growth. The coffee reaches the ideal moisture level six to eight weeks after picking and then it is hulled and milled to remove the dried skin and parchment. 

After selecting this lot from Alemayehu we traveled to his farm and visited his extended family. It was one of the most heart warming experiences and cemented our commitment to continue buying coffee from Alemaheyu beyond our visit, hence supporting his lovely family and community. 

Being able to support small farmers trying to improve their wellbeing and working towards creating quality coffee with their own identity are values that we share as a small business.