Ethiopia Yirgacheffe Gedeb Tarekech Werasa Grade 1 Natural
Tarekech Werasa, is one of the female coffee producers that we work with currently in the Lalisaa Project. Her farm started in 1990, she told us that she had been wronged by the brokers on numerous occasions and now she is taking the chance from recent changes in regulations to export directly with the help of Lalisaa project. She is hoping that with this project, she can secure a more consistent demand and return for her coffee so she can support all her families who worked tirelessly on the farm together. She is very proud of her coffee and believes that whoever tries her coffee will fall in love with it immediately. For this natural coffee, they dried on African raised beds made out of bamboo, which takes 19 days to dry with 7 hours of drying each day.
ALTITUDE 2150 m.a.s.l
Grape Sweetness, Med body, juicy and citrus.
About Lalisaa Project
Lalisaa is a term used to describe something that is flourishing and growing. Historically, a majority of Ethiopia’s coffee producers have not been able to enjoy a direct relationship with the buyer of their coffee. This lack of transparency and equitable trade structure left most farmers with no incentive or know how to develop their crop, despite having the world’s most diverse and distinct coffee.
Due to recent changes in regulation, even the little guys can directly export their coffee to foreign markets and with Ethiopia’s staggering levels of varietal diversity, we believe that new amazing coffees are just waiting to be discovered. We have partnered with several washing stations and farmers to create truly transparent and sustainable supply chains. Sucafina Ethiopia provide training on agronomy best practices and help organize farmers into groups to wean them off the need of intermediaries in the field so they can deliver directly to the washing or drying stations. In addition to the farmer training we provide training at the washing and drying stations to ensure the farmers’ hard work is processed perfectly.
We have launched a pilot of the Lalisaa Project near Shakiso, Guji, where we have partnered with six coffee mills. This region receives ample rainfall and is marked by steep mountainous terrain. Perfect conditions to support the vast array of coffee found here. Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas. Due to their immense quality and unique profiles however, they are quickly gaining international recognition.
Roasted weekly here in Hong Kong, we reckon our coffee is tasting best within one month of the roast date, although two months is still good. Refer to the "Roasted On Date" on the bottom of the bag. Therefore we'd suggest you purchase smaller amounts, more regularly. Oh, and don't put your coffee in the freezer...an air-tight container in the cupboard is what you need.