Origin Information

Adisu Kidane
Indigenous heirloom cultivars
Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
November - January
1900 – 1950 meters
Loamy Red Brown
Full natural and dried on raised beds

Background Details

The creation of the Ethiopian Commodity Exchange (ECX) in 2008 significantly limited full traceability back to specific farmers. In response, Royal established the Single Farmer Lots Program to separate single farmer lots from the larger cooperative blends sold through the ECX. Annual farm visits from Royal CEO Max Nicholas-Fulmer and regular communication with farmers through Haile Andualem, Royal’s representative on the ground in Ethiopia, has been an essential component for ensuring that farmers and washing stations are following strict farm management and post-harvest protocols. The results have been increasing cup quality and higher returns for the individual producers that Royal has come to count on for great coffee year after year. Returning to Royal with another amazing harvest, Adisu Kidane cultivated this single farmer lot on his 15-acre farm near the town of Halo Bariti located in the heart of the coveted Gedeo grow Zone. Adisu has been cultivating coffee since he was a child helping his father and took over operations of the family farm after his father passed away in 2002. With the help of the single lot program he has been able to sell his coffee as a micro-lot in recent years. Coffee is Adisu’s main source of income to support his wife and their 8 children (6 girls and 2 boys). Adisu takes his harvested cherries to the Halo Bariti cooperative where he is a member. There, ripe cherries for this natural processed coffee are carefully hand sorted and floated to remove less dense coffee beans. Next the cherries are dried on raised beds for 15 to 20 days and turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. Cherries were covered during the afternoons to prevent harsh drying in the intense sun. Once the cherries finish drying to 11 percent moisture, they are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export through the YCFCU.