Bilde 1 av 1
Julekaffe fra Etiopia - Yetera Tulu
Yetera Tulu, Lalisaa, Etiopia
Bønnetype: Local Landraces, Sidamo gr. 1
Prosess: Bærtørket
Region: Sidamo
Produsent: Yetera Tulu
Høyde: 2,242 m.o.h.
FROM THE IMPORTER:
Yetera Tulu inherited the farm from his family has been devoted to coffee for over 15 year. His 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. In the future he’s planning to expand his land and planting new coffee plants.
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, Yetera 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.
CULTIVATION & Harvest
On his 4.5-hectare farm, Yetera embraces the principles of regenerative farming. 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.
Yetera, his family and additional seasonal workers 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 30 days, preserving the coffee’s vibrant flavors and complexity.
