Being one of the few young women working in coffee, Nigist Girmachew received the necessary certificates to sell directly to exporters and the international market back in 2022. She currently sells her coffee under her own name or as a blend under Jabanto.
Hard working, dedicated and passionate, Nigist also caters to her family's needs and raises her children. The coffee trade, along with her being able to represent her own harvest is a big step towards financial stability as she also works on diversifying her sources of income.
Nigist's farm is located in an area called Dobi in Wegida village, Yirgacheffe county. Young coffee trees and ample shade in the farm have contributed greatly to the taste profile of the sun-dried coffee lot. After being harvested, the ripe red cherries are dried for up to 21 days on an African raised bed.
To maintain uniform drying among the beans, they are flipped on the bed manually six times a day. A nylon mesh is then used to cover the cherries at night. Only coffees which reach a moisture level between 9.5% to 10.5% are pulled out of the bed.
These techniques, along with the complex interactions amongst the soil, rainfall, temperature and genetic makeup of varieties play an important role in the quality profile of a specific coffee lot.
The result is a cup bursting with red florals. Enjoy a blackcurrant juiciness coupled with a long lasting pink candy sweetness.
Recommended to rest beans for 7-10 days from roast date before consuming.
