Ethiopia Yirgacheffee

Since 2022, Nigist Girmachew has managed her three-hectare Yirgacheffe farm, inherited from her late husband, while also raising seven children.

At an altitude of 2,200 meters, her traditional varieties thrive under the natural shade of banana trees without chemical fertilizers or pesticides. Although the farming is technically organic, certification is expensive and inaccessible for many Ethiopian farmers.

Nigist processes all of her coffee naturally, a practical choice that balances limited time and resources. By selling directly to our export partner, she receives a higher price than she would through local washing stations.

Processing

Harvesting takes place from November to January, with the cherries hand-picked by a seasonal team of 25 workers. Ripe cherries are selectively hand-harvested at peak ripeness and depulped before drying. The cherries are dried on raised beds for 12 to 15 days, depending on weather conditions, and are regularly turned to ensure even drying. Once dried, the coffee is transported to Moplaco in Gerji, Addis Ababa, where it is stored before being shipped by train to Djibouti for export.