Buy Coffee Alemayehu Daniel Miju

We bought this lot from Alemayehu Daniel Miju through the Operation Cherry Red programme set up by Trabocca (trabocca.com ). Alemayehu’s grandfather established the farm in 1946 planting it with coffee from Kochere. Alemayehu started running the farm in 1998. This coffee is processed using the natural method – where the cherry is picked and then left out on raised platforms to sun-dry for fifteen days. The cherry is turned every few hours to ensure uniform drying and to prevent over-fermentation or mould growth. The coffee reaches the ideal moisture level six to eight weeks after picking and then it is hulled and milled which removes the dried skin and parchment. A delicious natural process coffee is a tricky thing to get right, but coffee in Ethiopia has been processed this way for centuries (since coffee was first roasted and ground for brewing) and the farmers have generations of experience and tradition behind them. The harvest this year is a little larger than it was last year. Alemayehu has been busy pruning, preparing and applying compost, and tidying the farm for the next crop.