We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Sidama
Varietal: Wolisho, Dega, Kudhumi and JARC varieties 74110, 74112 and 74165
Process: Natural
Altitude: 2,200 MASL
 
This coffee was produced by Wako Aba, who grows and processes coffee on his 5.5-hectare farm, Bonki Busa. Wako’s farm is located near the woreda (administrative district) of Kochere, in the Gedeo political zone, in Ethiopia’s Southern Nationalities, Nations, and People’s Region. The farm is privately owned and operated by Wako and his family.
 
Bonki Busa sits at a staggeringly high elevation of 2,200m above sea level. The high elevation of the farm, combined with the region’s cool climate, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. Wako grows coffee as the primary cash crop, alongside other food crops like legumes, grain and bananas. The coffee is intercropped amongst native forest and grows under the shade of Birbira, Wanza, and Acacia trees.
 
Wako inherited the land from his parents, and has been growing coffee for the last fifteen years. Prior to that, he kept bees and produced honey, which alongside coffee, has been produced in the region for thousands of years. Like many Ethiopian smallholder farmers, Wako uses organic farming practices that rely heavily on the manual labour of him and his family.