Ethiopia Habtamu Fikadu

This washed lot comes from smallholder producers farming in the highlands surrounding the Habtamu Fikadu washing station in Jimma. Established in 2015 by Aaga Dinsa, whose family has long grown coffee in the Kuri kebele, the operation now works with a network of neighboring farmers who deliver cherry to centralized collection points during harvest. The farms supplying the station sit between 2,100 and 2,300 meters, where cool temperatures and steady rainfall support slow cherry maturation.

After harvest, cherry is transported to the washing station for careful sorting and pulping. The coffee undergoes a submerged fermentation lasting 48 to 72 hours, followed by a secondary 12-hour fermentation after washing to fully remove remaining mucilage. Parchment is then dried on raised beds for roughly 10 to 12 days, a process that stabilizes moisture while preserving the clarity typical of high-elevation washed coffees from western Ethiopia.