Sidamo coffees offer a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town, and even farm to farm, with growers often boasting a unique variety seldom found outside of their own plot of land, if at all. When these different varieties are blended at the local cooperative, the final result expresses the complexity of the region’s plant genetics. Farming methods in Sidamo remain largely traditional. Farm work is typically manual with very few tasks mechanized, even during processing. Producers intercrop their coffee plants with other food crops. This strategy allows smallholders to optimize their land use and provide food for their families. In addition to intercropping, most farms are organic by default (fertilizers and pesticides are rarely utilized).
Farmers handpick ripe cherry for delivery to the Refisa washing station for careful inspection. Selected cherries are depulped (by disk pulper) and then fermented in water for 36-48 hours, depending on weather conditions. Parchment is then washed in clean water grading channels and spread out to dry on raised African beds. Raked and turned frequently to ensure uniformity, after 12-15 days (or when optimum moisture content is reached), the coffee is bagged and stored in the mill’s warehouse. A month later, the coffee is sent to a dry mill to be hulled and prepared for export..
