Ethiopia
Sidamo
Ayele Tulu
Local Outgrower Farms
Mixed Local Varieties
Washed
November–January
Green Apple, Grape, Melon, Citrus
2190 meters
N/A
60 kg w/ GrainPro
SOLD OUT
This coffee was grown by local outgrower contributors to Mr. Ayele Tulu’s washing station in the Demeka Becha kebele, or village, in the Sidamo growing region of Ethiopia. Ayele Tulu has been in the coffee industry for over two decades and officially founded the Ayele Tulu farm and washing station in 2014. Since founding his business, he has been an active member of Demeka Becha’s single farmer group and purchases coffee cherries from local outgrowers to be processed at his mill.
This coffee underwent Washed processing. Cherries are pulped using an Agard disc pulper before being fermented for 12–18 hours. After being fermented, cherries are fully washed and moved to raised drying beds where they are dried under shade for 14–21 days. While being dried, coffee is regularly raked and sorted to ensure even drying and quality parchment.
Learn more about Ethiopian varieties and coffee growing regions of Ethiopia on our blog.
Sidamo (also transliterated as Sidama) is a region, a tribal group, and a massive coffee producing agricultural area that encompasses smaller growing regions such as Yirgacheffe and Guji. However, coffees that are labeled as “Sidamo” are typically sourced to the northwest of Yirgacheffe, and usually come from one of the large co-ops in the Sidama Coffee Farmers Cooperative Union. There are 51 co-ops in the Union, and many have created well deserved reputations for consistency over years of production. These large co-ops often represent thousands of farmers, and cup profiles from Sidamo can be widely varied.
