Harosema

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Process: Natural Process Gr2
Region Area:  Guji, Dimtu,
Village: Harosema
Varietal: Heirloom Ethiopian
Washing Station: Gizaw

Producer: Gizaw Alemayehu & his wife Frehiwot Mekonnen.
Picking method: Hand-picked
Drying technique: African raised beds
Altitude: 1750-2200 MASL

Cup Profile: Yellow stone fruit, tropical, lingering caramel finish

Coffee Farm Information

Before Ethiopia’s socialist government came to power in 1974, Alemayehu, father of Gizaw, produced coffee on large, privately owned farms in the areas surrounding Yirgacheffe. The farms were subsequently nationalised under the new government, an experience that deeply affected the young Gizaw.

In the face of the government’s harsh policies, Gizaw no longer saw farm ownership as a viable future. Instead, he turned his attention to coffee processing, developing a modern approach to the business while continuing to pursue his father’s vision alongside his wife, Frehiwot.

The coffee cherries are handpicked, carefully sorted, and delivered to Gizaw’s washing station from Dimitu, Harosema village. At the station, the cherries are separated into grades according to density using specialised channels. During drying, the coffee is shaded from 12 p.m. to 3 p.m. and turned frequently to promote consistent drying. The process continues for approximately 20–28 days, until the coffee reaches a moisture content of 11.5%.