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Samuel Tunisisa, Etiopia
Bønnetype: Local Landraces
Prosess: Natural
Region: Sidamo
Produsent: Samuel Tunisisa
Høyde: 2380 m.o.h.
FROM THE IMPORTER
Nestled in the stunning region of Sidamo, Samuel Tunisisa and his family have been devoted to coffee for over three decades. Samuel’s commitment to improving his farm and delivering high-quality coffee has been continuously refined over the years. He implements best farming practices, including pruning, stumping, and planting new coffee seedlings.
The combination of high altitude and nutrient-rich soil provides an ideal foundation for Samuel’s coffee to thrive. However, it is his passion and dedication that truly set his coffee apart. By cultivating shade-grown coffee and producing his own compost, he eliminates the need for chemical fertilizers, ensuring a more sustainable and environmentally friendly approach to farming.
As part of the Lalisaa Project, Samuel receives agronomy support from Sucafina Ethiopia, gaining access to training sessions that enhance his skills in cultivation, harvesting, and processing. His commitment to high-quality production and participation in the Lalisaa Project enable him to access better markets and improve his earnings. Designed to empower smallholder farmers, the Lalisaa Project shortens the supply chain, enhances quality, and increases yields.
On his 5-hectare farm, Samuel Tunisisa embraces the principles of regenerative farming. Using agroforestry techniques, he cultivates both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants fosters an ideal microclimate for his coffee trees. He grows a mixture of local landrace varieties—historically referred to as Ethiopian heirloom—ensuring genetic diversity and resilience. This holistic approach not only enriches the soil but also enhances biodiversity, benefiting the entire farm.
Samuel and his family carefully handpick only the ripest, red cherry. Cherry is sorted and then dry on raised beds, turning it frequently to ensure even drying. This meticulous process takes approximately 25 to 28 days, preserving the coffee’s vibrant flavors and complexity.
