Variety: Indigenous heirloom cultivars
Fermentation Time: 48 hours
Drying: 12 - 15 days on raised beds
Producer: Bedhatu Jibicho
Region: Gedeb District, Gedeo Zone
Elevation: 1800 – 1900 masl
Notes of Red Grape, Berries Gummy, and Cocoa shine through every cup of Bedhatu Jibicho’s Ethiopian Yirgacheffe coffee, echoing the hard work and great attention this farm has put into hand sorting and classifying cherries.
Farmer and producer Bedhatu Jibicho's late husband was granted the farm land in the 1960s by the government, and after his passing in 1991, Bedhatu single-handedly managed the farm and raised their 6 children. Through years of hard work, she was recognized as a model farmer by the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), and received processing training to refine her farm's coffee production and prepared her to sell and export exceptional coffee directly to global markets. This led to the creation of Roba and Family Coffee by her and her sons, which became the most successful exporter in the Gedeb region. She also puts a great emphasis on social impact in the communities by investing in more localized cherry collection sites, securing harvesting jobs and building roads for the community. Bedhatu perfectly exemplifies the spirit of giving and sharing in her own means.
This is a story worth sharing with your loved ones!