It takes quite a journey to get to Shimeket Daba’s large 120-hectare coffee farm in Wolemso, in the Limu Kossa district of western Ethiopia. After a scenic drive through green forested hills and a 30-minute trek through the forest, you walk over a small log bridge spanning the Dembi river, past a small nursery of coffee seedlings, and arrive at the farm’s washing station. At an altitude of 1780 meters above sea level, this is one of the lowest points of the farm.
In 2008, the hills that rise from the washing station were covered in dense forests of(Albizia gummifera), berbera (Milicia/African Teak), and acacia. Today, the older trees live side-by-side with new coffee trees, providing shade for the newcomers in their semi-forest home.
A lot of what makes the Wolemso farm special is the care and planning that went into it. Shimeket’s father used to own a coffee farm in the same area in the 70s but lost it when the communist government came to power. Thirty years later, Shimiket had a chance to ask for land in the same area. Well-versed in what coffee trees need to flourish, he first made sure he found land that had the ideal altitude, proper rainfall, and a great source of water.
The cherries are then washed and processed using water from the Dembi river. The river itself is fed by a spring that flows from the base of Sekar mountain a few kilometers away, meaning it is pure, untouched water that the washing station uses. After washing, the beans are slowly dried on shaded African drying beds.
Part of the Wolemso farm’s produce is also used to produce natural sundried specialty coffee at Shimeket Daba’s dry mill in Limu Genet town. Here too, Shimeket trains his staff to ensure the process maintains quality at each step.
This dark roast coffee makes bold & fruity sweetness cuppa. Deep dark blueberry & violet notes, finish with lovely dark chocolate & honey-sweet aftertaste. A morning coffee that you'll look forward to when you wake up.