Our Farm

We are currently working in Bench Maji zone, Sheko woreda where the UNESCO protected Majang forest is located. With an altitude of 1400 – 2,500 meters above sea level, the Sheko zone is famous for its naturally occurring wild coffee trees. The region’s altitude and favorable climate is ideal for coffee cultivation. Only the ripe and selected coffee beans are harvested from the Bench Maji forest, where it is brought to our laboratory to be tasted at our cupping laboratory on site. We produce different types of coffee with varying human intervention. Including forest coffee, semi-forest coffee, and fruity wild coffee. After passing through our strong quality control system, the harvested coffee is then cleaned in our washing station and transported to the port ready for export.

We source our coffee directly from smallholder farmers and cooperatives in Ethiopia’s renowned coffee-growing regions, including Bench Maji Zone (Sheko woreda), Limu, Harar, Yirgacheffe, and Sidamo.

We prioritize partnerships with farmers who practice sustainable and organic farming methods, ensuring the preservation of Ethiopia’s rich coffee heritage.

Our agronomists and field officers work closely with farmers to provide training on best practices in cultivation, harvesting, and post-harvest processing.

We emphasize the production of specialty-grade coffee by focusing on selective picking, proper cherry sorting, and optimal processing methods (washed, natural, or honey-processed).

After harvesting, the coffee cherries are transported to our state-of-the-art washing stations and dry mills located in the Bench Maji Sheko Zone and other key regions.

We employ advanced processing techniques to maintain the unique flavor profiles of each coffee origin, ensuring consistency and quality.

Processed green coffee beans are stored in our climate-controlled warehouses to preserve freshness and quality.

We maintain a robust inventory management system to track stock levels and ensure timely fulfillment of orders.