Ethiopia is a magical land of contrasts located in East Africa, north of the equator. It is the fifth country in the current ranking of world coffee production and is the most important in the entire African continent. Approximately 85% of farmers in this country are very small with plantations that do not exceed 0.1 hectares.
In the country we find 12 very different production areas, more than 130 micro-locations, as well as more than 2,000 indigenous varieties that make Ethiopian coffee very diverse and complex.
The Sidamo region rests in the Rift Valley in the south of the country and in an area of lush vegetation because rainfall is abundant in the rainy season. The height above sea level in this area is between 1,500 and 2,300 meters.
We decided to travel to Daye Bensa in the Sidamo region where we will launch the experiments that we have previously decided from the R&D department together with the support of the production managers of the selected farms.
There we meet the brothers Kenean and Illias, as well as the production manager Atiklet, they are very open and ambitious young people, eager to learn and try new techniques that allow them to obtain new results and with a strong involvement in all the phases to carry out this project.
When we leave we are left with the feeling of having done an excellent joint work on the two benefits - Keramo and Hamasho, both located at an altitude of between 2,100 and 2,300 meters above sea level and very close to the Caramo Village.
This year we decided to work with new techniques, these are based on combined fermentations and various drying techniques.
These procedures that we have selected after studying the farms, to which we add exceptional genetics and a very particular ecosystem in the Bensa area, give us unique and excellent results that we will soon be able to offer in 6 new lots: