May Subscription - Shipping 18th May

PLACID [France] - Ethiopia ESPRESSO [26/04]


Shipping from 6th May  


Produced by Birhanu Tesema, north of Wegida village, in Yigacheffe Woreda, Gedeo region, Ethiopia. 


JARC 74110 & 74112 AND KURUME


Natural, dried for 24 days 


1980 masl

Roast Profile


Tasting Notes

Notes of blackberry jam and grapes, sweet and balanced, heavy body

Coffee Facts

Just north of Wegida village, Birhanu and his family run a 5.2-hectare farm where they dry their own coffee by natural process. With more than double the region's average production, the family farm donated a batch of 105 bags of grade 1 green coffee. This farm has been passed down from generation to generation.

Birhanu Tesema uses his experience and traditional knowledge to select tall trees with high yield characteristics, high quality, disease resistant and drought tolerant. While replanting mainly the JARC and kurume varieties, Birhanu farm also contains some inherited varieties such as dega. These varieties are preserved and exchanged between coffee farmers in the same region and are a classic example of the Yirgacheffe terroir and the Gedeo area.

Birhanu's farm is described as a production system of garden coffee, an agroforestry practice with a mixed farming system. Throughout his farm, coffee trees grow under the slight shade of trees and Ensète (false banana), with root crops among the plantation. Taro and Enset are the main stable foods for families in the region.
Organic compost is the only source of nutrients used to fertilize coffee and other food crops on the farm. The traditional coffee management skills he inherited are accompanied by the modern approach taught by Getu Bekele of g broad and the Jambanto group. Thanks to the well-maintained agroforestry system and soil and water conservation practices, the level of soil erosion has decreased. This results from the fact that the upper soil is rich in organic matter.
Immediately after the end of the harvest period, Birhanu focuses on the management of coffee and shade trees. The main practices are pruning, soil preparation, compost preparation, fertilization, planting, sowing, weed control, and disease and pest management.


Birhanu Tesema delivers the hand-picked coffee cherries directly to its natural coffee processing site in the village of Wegida. Cherries are immersed in water and sorted by hand to remove cherries that are not ripe enough, overripe or damaged by insects. Only ripe red cherries remain on the raised drying beds. This year, the drying lasted 24 days, a little longer than usual due to the wetter weather in the area. Coffee is covered during the night and in case of rain to avoid re-humidification. Coffee is also covered when the weather is too hot, to ensure regular and even drying of the cherry.
A total of 11 kg of red cherries per square meter are distributed on a drying bed consisting of a bamboo mat. To maintain even drying between the beans, coffee cherries are manually turned over the bed six times a day. From the 15th day of drying, the moisture loss trend is monitored daily to ensure that the coffee reaches a perfect humidity level, between 9.5% and 10.5%. This natural coffee processing technique, along with the complex interactions between soil, precipitation distribution, temperature, shade and genetics of coffee varieties, play a role in the unique aromatic profile of coffee.