Ethiopia Galeh Limmu Kossa

From: 9,25

This coffee was roasted with espresso preparation in mind, yet it is suitable for filter usage when a heftier coffee is something you like.

We are happy to offer you coffee from the Limmu Kossa estate in Ethiopia. With Gidey, a passionate human being, at the steering wheel, this estate has been producing lovely Ethiopian coffees that are traceable to a degree that is still rare to find. Together with careful processing and attention the farmers have created this classic Ethiopian coffee with nectarine, citrus and lychee on a soft and silky black tea base.

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Description

  • Origin: Ethiopia
  • Region: Jimmu
  • Town: Galeh
  • Farm: Limmu Kossa
  • Farmer: Gidey Berhe Retta
  • Crop: 2022
  • Altitude: 1840-2130m
  • Variety: Local Heirlooms: 74165, 75227, 74140, 74110, 74112 and 5227
  • Processing: Fully washed 

A note from our supplier, This Side Up:

This is the first large estate that This Side Up works with, and it took some mental adjustment to make this decision. In 2013, our company was founded as an agent for farmers who do not have easy access to the international specialty market, so, at least in Africa, we always tried to work with farmer cooperatives directly. Although these coops can be less efficient managerially, if run well, they develop according to the combined will of their member farmers. In Congo and Tanzania, and in Rwanda especially, we have seen only farmer-driven upgrades in the last four years with no monitoring or lack of motivation – simply because of the democratic dynamics of the cooperative structure. It was for this reason that private estates were never really on our radar – they’re established enough and will easily find buyers without our help, was our reasoning…

That is until Sara convinced Lennart to listen to the whole story of Giday and his company Limu Kossa. Sure they had an established business with state of the art equipment, and sure they had sold to specialty importers before – but appearances seldom tell the whole story.

In a country where farmer cooperatives have only been granted permission to export independently since March 2017, the demands of the specialty coffee industry are still relatively unknown, unlike the coops we work with in our other African origins. For This Side Up, working with them with limited resources would be very risky. ARC Youth Ambassador and former Technoserve consultant from Ethiopia, Fitsum Bekere Ligdi told us: “Most coops are not well managed and every [smallholder] farmer produces their coffee in a different way, so to make it conform to speciality standards, it needs more effort. But with a single farm, you only need the commitment of the owner.”

Fitsum immediately added: “the only problem with single farms is they tend not to allocate the premium price efficiently for the main purpose”. His experience with Technoserve showed him estates too could do much more to upgrade their processing, support surrounding farmers and become ecologically sustainable.

One might add that in Ethiopia, there is a bit of a resource curse. Because the intrinsic (genetic) coffee quality is higher than literally anywhere else on Earth, processing standardisation has not been a priority nearly as much as in countries like Nicaragua or Rwanda – where our partners time every process to the minute to create specialty coffee. In Ethiopia, most farmers produce an 85+ coffee regardless of their attention to detail. Processing mistakes (or even lack of traceability and social justice) are forgiven easily – simply because the coffee is so damn good – and therefore buyers will come anyway. Of course, most of these buyers are not loyal and will easily switch if for any reason the coffee from one region is better than the other – one of the reasons that coffee farming, even in the best naturally endowed country in the world, is still risky and left to the country’s poorest.

So what to do? In a nutshell, coops are inexperienced and don’t deliver consistent quality and estates can’t be trusted to spend premiums fairly. When Sara introduced Lennart to Abiy and Limu Kossa at the World of Coffee in Budapest, she knew that he might hold the answer.

Limu Kossa was founded by Giday Berhe. He started his coffee career as a trader in 1993 in Jimma. He then opened a wet and dry mill station with the aim to supply the central coffee market with quality coffee. In the early 2000s, he decided to establish his own farm in the village of Galeh in Jimma and from the outset establish meaningful relationships with neighbouring smallholder producers. Not only does he spend much of his profit on health care and schooling for the community, he actively teaches the farmers to upgrade their farms and techniques to eventually be able to process and export their coffee for high premiums as well.

Here was the hybrid we were looking for, a private estate with the heart of a producer cooperative. His commitment to produce quality coffee while at the same time supporting his local community has even granted him the title of “Abba Ollie” or “he who uplifts”. It then dawned on us that we had heard similar titles for some of our other parters: Limu Kossa in fact resembles the structures we’re developing in Colombia and Nicaragua. All are private and well-organised support, milling and export entities that exist to uplift the lives of smallholder farmers.

In the end, to cut a very long story short, it turned out we did not have to sacrifice any of our ideals by working with Limu Kossa – and better still, are simply continuing a development path that we have been on in other countries for several years. More exciting still, we have the chance to link the fates of all these local “Abba Ollies” by encouraging exchange between them…

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 between 1 and 6 weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.

 

Additional information

Weight N/A
Country of Origin

Peru

Processing Method

Washed

Taste Notes

Apricot, Black Tea, Citrus, Lychee

Weight

Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans

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