We bought this lot from Daniel Tadesse and Zeritu Godana through the Operation
Cherry Red programme set up by Trabocca (trabocca.com
). Daniel Tadesse grew up on
a small coffee farm and along with his siblings helped his father plant, grow, harvest
and process the crop. From an initial two-hectare inheritance, Daniel and Zeritu have
extended to 15 hectares. They use natural fertilizers, collecting cow manure from their
neighbours and breaking this down into a potent mixture which adds nutrients back
to the soil. This coffee is processed using the Natural method – whereby the cherry is
picked and then left out on raised platforms to sun-dry. 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.