ETHIOPIAMUNDAYO

About coffee

Farmers in this region have farmed coffee for generations upon generations. They are true specialists. Farming methods in West Arsi remain largely traditional. West Arsi farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in West Arsi typically use very few — if any — fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. Their farms are located at high altitudes around or above 1,900 meters above sea level. Farms are planted with a mixture of JARC varieties and local landraces that are hyper-local and suited to the unique conditions of the region. This coffee is named after the nearby town of Mundayo.

Since farms are small, most work is done by the family. Farmers selectively handpick ripe red cherry and deliver it to washing station. At the station, cherry is visually hand sorted to remove any defects and pulped. Coffee is fermented in tanks for 36 to 48 hours and then washed in clean water. Parchment is laid on raised beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 7 to 11 days for parchment to dry.