All bags are sold as 250g only.
250g - €16.40/bag (€65.60/kg).
Incl. 7% USt. zzgl. Shipping.
Wegida Kebele in Yigacheffe Woreda - Gedeo Zone
JARC 74110, JARC 74112, Bedessa and Kurume
Natural, Dried on raised beds for 21 days
Orange Marmalade, Hibiscus Tea and Caramel
Five years ago when Adanech Gemade's husband passed away, she took over the family coffee production. Together with her son Yisak Gebeyehu she processes the coffee of 28 family members' small farms and has become a forerunner of women's coffee production in Yirgacheffe. Adanech was one of the first women farmers in the area to obtain her own export license when they became available in 2017; she then quickly stopped selling cherries to the main processing station in Wegida and started to produce her own naturally processed coffee.
All of the 28 producers own land in the same basic territory with altitudes ranging between 1980-2200 meters above sea level, and the coffee varieties remain similar with the addition of the Bedessa variety shared throughout the family farms. Her son Yisak spends time with each family member’s farm to advise on the production and agronomy of the coffee, specifying the methods of organic agroforestry. Adanech’s farm is best described as garden-style farming, interweaving coffee trees with food crops such as Enset (false banana) and Taro (a root vegetable), which is the norm in the Gedeo Zone due to its high population. Therefore it is important to be active organic, fertilizing with organic compost in the off-season and carefully pruning trees to make most of the active nutrients. Sustainability is nothing new to Adanech and her family since they have always farmed using traditional methods such as composting organically and never using pesticides or chemical fertilizers.
The coffee is hand-picked and brought straight to the drying beds in the afternoon. Both sinking the cherry into the water and manual hand sorting are used to sort out under-ripe, over-ripe, and insect-damaged cherries.
To maintain uniform drying among beans, the coffee cherry is rotated on the bed manually six times per day. From the 15th day of drying, the trend of the moisture loss is monitored daily to ensure that the coffee parchment is taken off the drying beds when the moisture level is perfect (between 9.5% and 10.5%). Due to the local weather conditions, Adanech was able to finish the drying of the coffee relatively quickly this year, taking only 21 days.
Equality and sustainability are topics that were heavily raised globally in the past year. There is not enough done in favor of all of them but each of us can create even a little impact. This holiday season we are highlighting a coffee that represents both. We are proud to work with a strong producer and leader like Adanech Gemade and hope to work with more women producers in the near future.