Birhanu Haile is one of the youngest coffee farmers in the Jabanto farmers group, based in the Aricha village.
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Birhanu’s journey as an independent farmer began in 2010 when he inherited a small coffee farm from his father. Since then he has worked tirelessly, diversifying his income through various ventures including farming, retail shops, and working as a commission agent for red coffee supply to private coffee washing stations.
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This is his natural processed coffee, where well-ripe red cherries are dried for 18-21 days on a raised platform called an African drying bed. During all of these days, cherry quality control continues and to maintain uniform drying among beans, the coffee is turned around on the bed manually six times per day.
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This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic makeup of varieties play the greatest role to affect the quality profile of this beautiful coffee.
