Abdo Abamecha

This coffee was produced by Abedo Abamecha Ahimed, who began exporting coffee in 2021 but quickly grew his business to include four washing stations in addition to his own farm in the Gera municipality of Jimma. The fruit flavors in this natural processed lot are quite vibrant and, coupled with a high level of sweetness, make for an overall expressive cup profile. We’re getting a syrupy mouthfeel with notes of red berries and tropical fruit. 

Abedo works with around 200 out growers, who bring their harvests to his sites for processing. For naturals, the coffee fruit is first floated in water to remove defects before being transferred to raised beds to dry for 20-30 days, depending on weather conditions. The 74110 and 74112 cultivars that comprise this lot are selections identified from local landrace varieties by the Jimma Agricultural Research Center (JARC). Since its formation in 1967, JARC has cataloged 42 indigenous Ethiopian coffee varieties and created 9 hybrid varieties, documenting characteristics like yield, cup quality, and drought and disease resistance. It breeds these selections and distributes specific seedlings to certain areas, supporting the unique requirements of coffee cultivation in each of Ethiopia’s growing regions.