Ethiopia | Harosema | Heirloom

From the legacy of Alemayehu, who once cultivated coffee on expansive private farms in Yirgacheffe before they were nationalised in 1974, his son Gizaw forged a new path. Witnessing the uncertainty of farm ownership under harsh socialist policies, Gizaw and his wife Frehiwot turned to coffee processing, honouring his father’s passion in a modern, resilient way. At Gizaw’s washing station, only the ripest cherries, handpicked from Dimitu and Harosema village, are accepted. Skilled workers meticulously sort them by density to ensure consistency and quality. During drying, the cherries are carefully shaded during the hottest hours of the day and turned often for even fermentation. After 20 to 28 days, they reach the ideal moisture level of 11.5 percent. Every cup tells a story of dedication, craft, and a family’s unwavering commitment to Yirgacheffe’s finest coffee.