Ethiopia - Jimma - Walensuu - Grade 3 - Natural - Organic
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The Walensuu farm is located in the heart of the Jimma forest, at a high altitude. It is the family farm of producer Mesfin Dabessa.
They now produce this natural coffee as follows: after harvesting the ripest cherries, the coffee is left to dry for 20 days in the sun on raised beds provided for this purpose.
However, it is covered at night and when it rains. This coffee is harvested by hand using the meticulous skills that are becoming increasingly rare in the region.
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Origin
Zone
Terroir
Species
Variety
Heirloom
Process
Natural
Drying
20 days drying beds
Packaging
60kg - Jute bags
Altitude
Harvest period
Type of harvest
Jimma is a land of coffee origins. This appellation benefits from a rich natural environment where coffee grows mainly in the shade of large endemic trees, in the heart of the forests. The coffee produced here offers fine quality cups and an inspiring agricultural model. Yet this appellation has been a little slow to join the international speciality coffee scene. The work of local producers and the organisation of these coffee growers has revealed the potential of Jimma coffees, ensuring traceability and quality.
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