Etiopia - Limu Musa - 250 gram
Earl grey, bringebær, sitrus og kakao.
Musa Aba Lulesa har av Etiopiske myndigheter vært premium eksempelet på hvordan man driver kaffefarm i Etiopia. I dag baner han vei for Basasha direkte-eksport prosjekt. Denne kaffen er et fantastisk eksempel på hvordan man bedriver farming og en kaffe som holder mål enda langt lenge etter inhøsting. Go Musa Aba Lulesa!!!
- Importert fra Sucafina.
- Hele Bønner.
- Cupping score: 87+
- Botanisk Varietet: Coffea arabica, JARC (en typisk varitet som det vokser en del av i området).
- Prosess: Vaska.
- Plukket i: 2019/2020.
- Kooperativ: Agaro i Djimma
Dette sier bonden/importøren om kaffen.
Musa Aba Lulesa is living up to the award he once won from the Ethiopian government for being an exemplar of Ethiopia coffee farming. Today, he is paving the way for producers in our Bashasha direct-export project. In addition to being his farmer group’s elected leader, Musa has channeled the profits from the first few years of direct export into improving and expanding his farm. This Fully washed lot is exemplar of his efforts.
Most of the farmers here grow their coffee in an organic way on very small plots of land, 2-5 hectares in size. Coffee is the main cash crop but the farmers grow other produce to feed their families or to sell at the market.
When Musa’s coffee was sold through the Ethiopian Coffee Exchange (ECX) he made less money. In an effort to empower himself and his family, he found that running as much of the business as possible himself was the best way to get the most income. Musa’s goals are still to produce the best coffees in the world as well as to maintain and add additional washing stations and drying beds to ensure the quality of his coffee.
Musa’s father owned a large farm of over 80 hectares. He gave 2 hectares to Musa and his brother so they could start their own business.
In 2006, Musa was selected to represent Ethiopian coffee farmers in a program from the Ethiopian government. Of 500 selected participants in 4 woredas across the country, Musa was the top winner. As a reward, he was sent to Uganda to participate in AFCA, received 2,000 birr in prize money and a hand pulper. With the prize money Musa purchased more land and expanded his farm to a size of 44 hectares.
Shortly after winning the award, Musa’s name faded from the news and he struggled to find more market opportunities. The establishment of the Ethiopian Commodity Exchange in 2008 meant that he was required to sell locally in Agaro at commercial prices.
Musa has been exporting his coffee directly through second window since 2016. His own success has undoubtably inspired many nearby producers to join Bashasha or pursue other means of direct export. Though he has never been a member of a cooperative, he is a well-known coffee producer in the region. As a trusted member of the community, Musa was chosen as the representative of the farmer in the Bashasha farmers’ group. Musa is in charge of communicating with us and making sure all the coffee is ready for pick up when the truck comes.
With the proceeds from the coffee Musa sold to us from his 2018/2019 crop, he has started to renovate a part of his farm and plant new seedling that he grew in his own nursery. He has also started building new drying beds, shaded pre-drying beds and a larger warehouse. In 2020, he plans to invest in a Penagos 500.
Musa’s 43.8 hectares feature a number of coffee varieties, all of which he cares for carefully. Many of the methods he uses are organic by default, as agricultural inputs have historically been hard to access.
In addition to coffee farming, Musa farms avocadoes and keeps honeybees for additional income.
Harvest and post-harvest.
Musa’s cherries are selectively handpicked before being pulped in a classic pulper and wet-fermented for 10-12 hours. After washing parchment in clean water to remove any remaining mucilage, Musa lays his parchment to sundry on his drying beds for 9 to 12 days. He stores dried parchment in his warehouse, which he is currently expanding.
Changes to the ECX.
ue to recent changes in regulation, even the little guys can directly export their coffee to foreign markets. With Ethiopia’s staggering levels of varietal diversity, we believe that amazing new coffees are just waiting to be discovered.
The Ethiopian Commodity Exchange (ECX) was established in 2008 as a way to help farmers receive higher prices, get paid more quickly and receive better payment for better quality. To accomplish these goals, the ECX was intentionally designed to semi-anonymize coffees so that those who graded and those who purchased the coffees, did so on the merit of the cup, not the reputation of the name.
In response to the demand for more traceable coffee, the Ethiopian Coffee & Tea Development and Marketing Authority introduced a bill in 2017 that allowed Ethiopian coffee, including coffee sold through the ECX, to be marketed and sold with full traceability.
About Basasha smallholders.
Most importantly for our Bashasha Coffees, the 2017 changes to the ECX regulations also gave farmers a chance to apply for export licenses. With these export licenses, farmers can now process, market and export their coffee directly. This system places an emphasis on preserving traceability for each producers’ lots throughout the supply chain. It also means that farmers have more choice and more control over the price they receive. Finally, it provides incentives for farmers who are geared towards quality, benefitting all actors in the supply chain.
These new laws are giving us a unique opportunity to increase our traceability all while supporting great coffee farmers. We’ve partnered with farmers in Bashasha, a small town in the Agaro Zone of Western Ethiopia, to bring you a selection of Naturals and Fully washed coffees that can be traced all the way to the farmers themselves.
Agaro is well known for producing some of the most well-known cooperative coffees of the past decade via the Duromina, Biftu Gudina, Yukro, and Hunda Oli cooperatives.
The majority of coffees grown in Agaro are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup.
Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.
Coffee in Ethiopia.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually.
250 gram med topp stemning as we say in Trøndersk!