Ethiopia Abebe Hewiso

Abebe Hewiso grows his coffee in Bona Zuria, within the Sidamo region, at an altitude of over 2,100 meters. On his 3.2 hectare farm, he produces coffee of the JARC 74110 variety under an agroforestry system that promotes biodiversity and the natural balance of the soil. His work is part of the Lalisaa Project, an initiative of Sucafina Ethiopia that seeks to empower small producers through agronomic training, access to financing and direct connection with international roasters.

Thanks to this project, Abebe has perfected its cultivation, harvesting and processing techniques, achieving high quality coffees that stand out for their sweetness, structure and clarity in the cup. Lalisaa, which in Amharic means "flourishing", brings together almost 100 farmers committed to continuous improvement and sustainability in regions such as Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidamo.

Process
Ripe cherries are harvested by hand and spread out on raised beds for natural drying for 23 to 28 days. During this time, they are constantly stirred to ensure even dehydration and covered during peak sunlight hours or at night to protect them. This slow, controlled process preserves the natural sugars in the fruit and enhances the sweet, floral notes of the coffee.