Asefa Dukamo is a farmer and owner of a processing station in the Bombe area of the Sidamo region. He has been working with coffee for 27 years and currently works with 300 farmers in the area around the town of Hemesho. Each of the farmers produces an average of 4,000 kilograms of cherries a year on a total area of 375 hectares.
Asefa’s washing station lies at an altitude of 2200 meters above sea level and mainly processes the local variety 74158.
Special dry fermentation process is a variation on the traditional method of coffee processing in Ethiopia, but uses much less water and is therefore much more environmentally friendly.
This method was taken over by the owner Asefa Dukamo from the Guatemalan farm La Esperanza, where his son Kenean spent some time and was amazed by their processing.
The coffee was classically peeled and the pulp was removed, but subsequently the fermentation took place dry in temperature-controlled tanks without air access. Thanks to this warm and dry environment, the coffee starts to ferment much faster, and this is reflected in the complexity and strong sweetness in the taste.
Ethiopia is considered the cradle of coffee itself and its production is almost 10% of the country’s gross domestic product. It is estimated that thousands of varieties, not yet described, are growing in Ethiopia, making this country the region with the largest coffee biodiversity in the world.
If we take the historical tradition and the way of growing coffee in Ethiopia together with the political situation and system, it is almost impossible to find single-farm / single-variety lots (parts of the harvest). In recent years we can observe the change, but there is a lot of space for improvement .
However, the typical way to label coffee from Ethiopia is still, in terms of variety, Ethiopian heirloom varieties or Ethiopian native varieties. This is also the case with this great coffee.