Farmers family
lot VE-2402-b
All the cherries for this lot came from our family farms aside from ours, so from our aunts, uncles and our cousins, that’s why we call it Single Farms rather than a community lot because it is from a few individual farms but with a very tight knit family connection!
A beautiful classic one
Cherries are picked and delivered the same afternoon, with the processing mill a short distance from the farms, after that they are put into big concrete tanks, we remove the mucilage over 24 up to 36 hours in fermentation baths. The difference in time depends on the temperature on the particular day we are processing, with heat from the sun lending energy to the fermentation and speeding up the process.
After this it goes through a traditional washing process passing through channels and mucilage is removed with wooden sticks. Finally the coffee is dried in parchment down to 11-12% moisture. We then leave it in a mill to rest for several weeks in a warehouse before we move it to Addis where it is milled and polished. This lot is quite a big one so it is harvested over quite a few weeks and smaller lots are combined.
This lot is processed as a classic washed, you don’t find those classic Sidamo washed coffees so much any more and it’s a real shame, the beautiful spicy lemon, darjeeling flavours that come from them are truly one of a kind and we’re really happy to have achieved that profile with this lot. Often coffees sold in Ethiopia as a Sidamo are in actuality blended with coffees from other regions giving them different flavour profiles. This is one of the clear advantages of having full control over our supply chain and full transparency. We can be sure that what we’re offering is what we say it is!
Lot details
Farm: Bette Buna Taferi Kela
Varietal: 74112 & Enat Buna D’ara Otilicho
Altitude: 1988-2100 masl
Harvest: November-December ’23
Processing: Washed
Traceability
Latitude: 6°29’56.33″N
Longitude: 38°24’12.35″E
Farmers: Dawit & Hester Syoum, Mersha Syoum, Tangut Syoum, Anchinalun Syoum, Messai Syoum, Alemne Getu, Basha Getu.
Farm team: Dawit Syoum, Hester Syoum, Haile Tadesse, Tangut Syoum, Mersha Syoum, Messai Syoum, Delemash Hailu, Genene Alemu, Abraham Tekale, Alemne Getu, Aynalem Bogale, Amarech Tafesse, Abaynesh Edama, Asnakech Lema, Atalelech Tsige, Abebayo Demise, Abayne Beyene, Emush Tafesse, Meseret Gudineh, Matios Decha, Meberate De’a, Tebabech Wudneh, Temesgen Zirfun, Tadu Taye, Tadelech Tadesse, Tigist Alemu, Tomas Roda, Debere Doje, Genene Lema, Abraham Takele, Telahun Asfau, Desalegn Debeku, Endashaw Kifle, Legesse Teseche, Gelulat Fiseha, Yeshi Hariso, Bedilu Englis, Yenberun Bubesha.
Processing masters: Dawit Syoum & Demelash Hailu
Farm Taferi Kela
Our farm is located in Taferi Kela, a remote and isolated woreda in the South of Sidama, on the opposite side of the region to another much more well known woreda; Bensa. Although it is less well known Taferi Kela has all of the same conditions necessary to produce exceptional coffee; high altitude, ideal climate, rich fertile soil, healthy plant life, and most importantly strong community. Read more..
In 2019 we inherited our grandfather’s farm but our understanding of its significance was developing long before then. When we visited the farm and saw Grandfather Syoum’s leadership within the Taferi Kela community it showed us a path to provide opportunities. The farm there was and still is our framework for a holistic approach to growing something strong and lasting. Our family farm is the first step towards using coffee, coffee farming and the wider industry as a tool to have impact and build good meaningful jobs. A step towards not only adding value for people but affording them opportunities to add value for themselves. Read more..
