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Wako Jegso's farm is located in Halo Bariti Kebele in the Yirgachefffe district of southern Ethiopia, a renowned coffee-growing region, at 2100 metres above sea level.
Wako and his family grow JARC 74110 and Kurume varietals, but also cultivate fruit trees and practice beekeeping on the same land. A father of 18 children, Wako inherited the land from his father and continued the family's coffee farming tradition. For many years, he sold his cherries to local coffee processing stations, though his income was modest. Improved access to the farm has boosted Wako's potential to produce exceptional speciality coffee.
Processing
The ripe and red cherries are collected after six hours of harvest. They're then placed on raised drying beds for up to 35 days, being turned over regularly and sorted to further remove defects.
Tasting Notes
Blackberry, busting with florals and brown sugar sweetness.
Fika Recommends
Brewing as a pour over highlights the beautiful florals and berry sweetness. As an espresso, it's a bright coffee, packed full of berry notes.
