ABOUT THIS COFFEE

The 27 farmers of Koromii Farmers Group cultivate coffee in Koromii, Guji. The unique microclimate is where coffee trees first evolved, making the climate perfect for coffee cultivation. They cultivate mainly Jimma Agricultural Research Center (JARC) variety 74112, a variety designed by JARC to flourish in Ethiopia’s climate, at the lofty altitudes of 2,000 to 2,150 meters above sea level.  

CULTIVATION

Farmers in this region have farmed coffee for generations upon generations. They are true specialists. Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few — if any — fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.

HARVEST & POST-HARVEST

Since farms are small, most work is done by the family. Farmers selectively handpick ripe red cherry and deliver it to the local washing station. At the station, cherry is visually hand sorted to remove any defects and laid to dry on raised beds. Cherry is raked frequently to ensure even drying. It takes approximately 2 to 3 weeks for cherry to dry.