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Ethiopia | Single Farmer Project from Mrs. Tigest Wako

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This natural coffee is a tremendous example of what we love about Ethiopian coffees - sweet and fruity with mellow acidity. The gentle lingering sensation is pleasant and the natural processing brings a unique complexity that keeps us reaching for more. This is our first offering from Mrs. Tigest Wako, though she's been working exclusively with our importers as part of the Single Farmer Project for the last four years.

From the experience of first opening the bag of green coffee to sipping a warm and sweet cup in the tasting room, it reminds us of sunshine - bright, gorgeous sunny coffee, one of our very favorite kinds.

Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents, located in one of the two localities that produce the top Yirgacheffe type coffees. They are really special coffees, and this offering is no exception.

Mrs. Wako is one of the few female landowners in her locality. In the Gedeo’s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm (for reference, 1 hectare = almost 2.5 acres!).

As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business, but her perseverance grants us the opportunity to share and appreciate her beautiful coffee.

Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather. We find naturally processed coffees to be fruitier and more complex than their washed counterparts, with some unpredictable and delightful flavors along the way.

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