Ethiopia | Harosema | Heirloom | Natural

Region: Gedeb, Gedeo, SERS

Elevation: 1750-2200 masl

About: From the legacy of Alemayehu, who once cultivated coffee on expansive private farms in Yirgacheffe before they were nationalised in 1974, his son Gizaw forged a new path. Witnessing the uncertainty of farm ownership under harsh socialist policies, Gizaw and his wife Frehiwot turned to coffee processing, honouring his father’s passion in a modern, resilient way. 

At Gizaw’s washing station, only the ripest cherries, handpicked from Dimitu and Harosema village, are accepted. Skilled workers meticulously sort them by density to ensure consistency and quality. During drying, the cherries are carefully shaded during the hottest hours of the day and turned often for even fermentation. After 20 to 28 days, they reach the ideal moisture level of 11.5 percent. 

Every cup tells a story of dedication, craft, and a family’s unwavering commitment to Yirgacheffe’s finest coffee.

Sourced from the Gedeb district within the Gedeo Zone, this Ethiopia Harosema lot represents the distinct terroir of the Ethiopia · Gedeb, Gedeo, SERS region. Produced by Gizaw and Frehiwot, the coffee utilizes Heirloom varietals, which are often celebrated for their genetic diversity and complex cup profiles. As a natural-processed coffee, this lot undergoes a processing method where the cherry remains intact during drying, a technique that frequently imparts a heavier body and pronounced fruit-forward characteristics compared to washed counterparts.

Roasted by Proud Mary Coffee, this selection highlights the meticulous work of producers operating at high elevations between 1750 and 2200 masl. When evaluating the nuances of such a vibrant origin, tasters may find it helpful to reference the flavor wheel to identify the specific aromatic compounds and acidity levels present in the cup. This coffee serves as a compelling example of the traditional practices defining the Ethiopian specialty landscape.