About this Coffee
Kefiyalew Mekuria is a third-generation farmer who inherited his farm from his father. In 2019, Kefiyalew began processing cherry on his farm instead of selling his cherry to local mills. By drying cherry on his farm, he’s able focus on quality while vastly improving his income from coffee. His 2.2 hectare farm is situated 2,030 meters above sea level in an area known for nutrient-rich soil that is ideal for producing high quality coffee.
Kefiyalew selectively handpicks ripe red cherry and processes it on his farm. Cherry is laid out in a single layer on raised drying beds, where Kefiyalew rakes cherry every hour to ensure even drying. He also covers cherry at midday and at sunset to protect the coffee cherry from high heat and to prevent condensation. Once dry, Kefiyalew stores coffee at a warehouse on his farm for 2.5 months before transporting it to Addis Ababa for dry milling.
While full traceability has been difficult in Ethiopia, new regulations have made direct purchasing possible. Our friends at Sucafina are able to work directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters like us, alike. This particular lot is directly traceable to one producer, which is very rare for Ethiopian coffee lots.