- Origin: Ethiopia
- Region: Djimma
- Farmer: Jafaro Aba Bulgu
- Washing station: Oma Fantule
- Crop: 2020
- Altitude: 1900 – 2000m
- Variety: Local JARC landraces
- Processing: Natural
A note from our supplier, Sucafina:
Thanks to the Bashasha Project, producer Jafaro Aba Bulgu has been able to export and sell his coffee under his own name. Based on our calculations and local market conditions last season, the farmers who participated in this supply chain model gained up to 25% more than others in the Djimma area. While higher prices are a definite incentive for increasing quality, Jafaro, like many others, is motivated by pride in his coffee and in his country’s role as producers—and consumers—of high-quality coffees.
Jafaro’s farm is small, but is still relatively large by Ethiopian standards. His 10.1 hectares feature a number of coffee varieties, all of which he cares for carefully. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access. After selective handpicking, Jafaro lays his cherry to sundry on raised drying beds. He turns them repeatedly throughout the day to ensure even drying. Cherry dries for approximately 15 to 20 days, depending on the weather.
Due to recent changes in regulation, even the little guys can directly export their coffee to foreign markets. With Ethiopia’s staggering levels of varietal diversity, we believe that amazing new coffees are just waiting to be discovered. These new laws are giving us a unique opportunity to increase our traceability all while supporting great coffee farmers. We’ve partnered with farmers in Bashasha, a small town in the Agaro Zone of Western Ethiopia, to bring you a selection of Naturals and Fully washed coffees that can be traced all the way to the farmers themselves.
Agaro is well known for producing some of the most well-known cooperative coffees of the past decade via the Duromina, Biftu Gudina, Yukro, and Hunda Oli cooperatives.
The majority of coffees grown in Agaro are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup.
Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.