Ethiopia Ayele Begashaw    Espresso

Ethiopia Ayele Begashaw Espresso

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Ethiopia Ayele Begashaw Natural 

Origin: Ethiopia

Region: Yirgacheffe

Sub Region: Aricha

Altitude: 1900 meters above sea level

Owner: Ayele Begashaw

Farm size: 4 Hectares

Variety: JARC & Local Landraces

Process:  Natural

Tasting Notes: Light and delicate with notes of floral, stonefruit and pineapple.

As part of the Lalisaa project, Ayele receives comprehensive agronomy support from Sucafina Ethiopia. Lalisaa farmers attend farmer training to learn new techniques in cultivation, harvest, and processing.

Ayele uses agroforestry techniques to produce both food and cash crops. Agroforestry also creates the ideal shaded microclimate for his coffee. Ayele selectively handpicks ripe, red cherry and lays it to dry on raised beds. He turns cherry frequently to ensure even drying. It takes approximately 2 to 4 weeks for cherry to dry.

Coffee is intercropped with food and other cash crops using agroforestry techniques. Ayele’s farm is organic by default. He upkeeps his farm with periodic mulching, composting and pruning to boost yields.

He’s invested in producing high quality coffees and exporting them through the Lalisaa project. Designed to support farmers by shortening the supply chain and increasing their returns, the Lalisaa project works with dedicated smallholder producers to expand market access, improve quality and increase yields. Lalisaa is a term used to describe something that is flourishing and growing. Our Lalisaa coffees, initiated by Sucafina staff through the Farmer Hub initiative, began with the recognition that the supply chain in Ethiopia was failing to benefit smallholder farmers or reward them for producing quality coffee.