Gizaw’s family farmed around Yirgacheffe at elevations of 1,750 to 2,200 masl until the socialist government took power in 1974 and nationalised their land. Marked by that upheaval, the young Gizaw no longer saw a future in owning farms under the new policies. Instead, he turned to coffee processing, building a modern supply operation and continuing his father’s vision alongside his wife, Frehiwot.
Cherries are handpicked, sorted, and brought from Dimitu in Harosema village to Gizaw’s washing station. On arrival, they’re graded by density channels, then dried slowly with regular turning. During the hottest hours, from 12 to 3 p.m., the coffee is shaded, helping it dry evenly to 11.5 percent moisture over roughly 20 to 28 days.
Origin: Guji, Haromesa
Cultivar: Heirloom varieties
Process: Natural
Flavour Notes: A vibrant cup with sparkling lemon sherbet acidity, juicy notes of raspberry and blueberry, a buttery body, and a mulled wine spice finish.
