Haider Abamecha owns and operates a 552-hectare coffee farm located in the Limu Kossa Woreda of Ethiopia's Jimma Zone, in the Galle Kamese Kebele. The is planted with with trees ranging in age from 4 to 14 years.
The coffee is traditionally processed on the farm: after pulping, the parchment is fermented in water overnight, then washed and dried on raised beds. Final dry milling is completed at a certified facility in Walmera Kolobo Woreda, about 20 km west of Addis Ababa.
The farm in Limu Kossa produces around 20 boxes annually and employs over 4,000 seasonal workers. An on-staff agronomist works year-round to manage farm health and productivity.
DEEP DIVE THIS COFFEE