Niguse Hameso, a farmer, husband, and father of four, used to work in a government office in Bensa before deciding to join the coffee farming and production industry. Following reforms to Ethiopian export laws in 2016, they were able to sell their coffee directly to roasters and traders. Niguse began his coffee plantation ten years ago on his father’s farm property. The Niguse Hameso farm is 4.5 hectares in size and grows organic and identical 74-1-58 varieties on fertile soil shaded by various native trees. Niguse along with other famers in the area has acquired post-harvest training, helping him to pick, process, and dry his coffee.
To produce this coffee, the cherries are laid out in thin layers in the sun to dry during 15 to 21 days. They are flipped six times during the day to ensure even drying and to prevent mold, fermentation, or rotting.
Region: Shanta Wene Village, Bensa, Sidama
Farm: Niguse Hameso’s Farm
Profile: Red fruits | Floral
Altitude: 2000-2100 masl
SCA Score: 88