ABOUT THIS COFFEE
This coffee is produced by woman owned Roba and Family Coffee, owned by Bedhatu Jibicho, an 84-acre farm, which she has personally managed for over 50 years without the use of chemical inputs. Larger than most farms in the area, Bedhatu employees 20 year-round workers and another 130 seasonal workers for the harvest who are primarily women.
Bedhatu Jibicho was born and raised in Worka where her farm is also located. She started working in coffee in the 1960s when the government gave land to her husband. Bedhatu’s takes great pride in the fact that she has managed the farm operations for over 50 years, even before her husband passed away in 1991. As Bedhatu is now over 80 years old, her adult children have started to become more involved in continuing her rich tradition of coffee production. The family plans to use the premiums from coffee sales to expand production and start an export company.
For this natural processed coffee, cherries are carefully hand sorted and floated to separate out less dense and damaged coffee, and then placed on raised beds where it is hand sorted again and dried over a period of 20 days. The cherries are often covered during the afternoons to prevent harsh drying in the intense sun.
As a family owned business, emphasis on social impact in the communities where they source coffee is taking shape. The Roba family has invested in more localized cherry collection sites to reduce the transportation cost for other producers. They have also contributed to road construction projects that make travel a bit easier for everyone.
Bedhatu Jibicho’s coffee has come through with exceptional execution. Ripe stone fruits burst onto the palate after lavender and baking spice aromas rise from the grounds. The coffee is aromatic and creamy, apricot and Meyer lemon are highlighted on the top end, vanilla and blueberries round out the finish, and lingering florality reminds you of the aromatics well after the cup is finished.
Region: Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region, Ethiopia
Altitude: 1800 – 1900 MASL
Harvest: October – December
Indigenous heirloom cultivars
Full natural and dried on raised beds
FLAVOR Blueberry, apricot, vanilla, baking spices
Light – City