Alemayehu Daniel Farm
When Daniel Miju divided his land among his sons, he gave each of his son’s coffee seedlings so they could grow their own coffee. It is from this source that Alemayehu’s coffee comes.
Alemayehu’s father left behind a family that stands together, and while each brother has his own land and crop, they all work as one, even taking turns to watch over each other’s coffee – especially important after the cherries have been picked and are drying. During harvest season, Alemayehu hires 40-60 people to ensure ripe cherries are picked on time. They are washed, and he personally makes sure the cleaning is top-notch. Once the cherries are dry, he takes them to Gedeb. Alemayehu’s coffee used to find its way to the market through a union, but he has since taken out an export license of his own.
Yirgacheffe is often seen as a place of coffee pilgrimage in Ethiopia. It is very likely that in and around this region is where coffee had its origins. Yirgarcheffe is well-balanced with cupping notes exhibiting berries and citrus with complex acidity. The coffee hails from the province of Sidamo in the Ethiopian highlands at elevations from 2050 up to 2,100 meters above sea level. At these elevations the coffee beans can be qualified as “Strictly High Grown” (SHG). Here the Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.
