Kafele Kabede Bona Zuria Sidamo Natural Gr. 1 - Lalisaa

Kafele Kebede is a woman farmer in Sidamo who balances tradition with innovation. Kafele and her journey in coffee demonstrate how women are actively shaping the future of Ethiopian coffee, not just participating in it. As part of the Lalisaa project, Kafele receives agronomy support from Sucafina Ethiopia, gaining access to training sessions that enhance her skills in cultivation, harvesting and processing. 

Kefele’s farm is located in Bona Zuria, where the towering altitudes of 2,300 meters above sea level make the ideal conditions for coffee cultivation. This altitude used to be too high for coffee cultivation but recent changes in temperature have made it possible to grow coffee here. Her farm sits in one of the highest-altitude areas among Lalisaa farmers, giving her coffee a distinctive character.

This Natural lot is carefully processed to showcase the unique beauty of soaring altitude and terroir of Bona Zuria. In the cup, expect vibrant fruit notes with deep sweetness and a floral, lingering aroma. 

Besides the ideal natural conditions, Kafele further improves the productivity and quality of her coffee by cultivating it alongside enset, which provides natural shade for the crops. 

The Bensa zone in Sidamo has been making the quality headlines the past few years. Bona is located in that same highland as the well-known Bombe region. Coffees from the Bona Zuria district stand out for their brightness and intensity. They have a unique flavor profile that can hold its own against the famed locations in Yirgacheffe. One theory to explain this quality status states that coffee cultivation in these highland regions took off only recently, with plantations dating back 10 years. The coffee trees are in their prime now and producing good yields with high quality coffee. 

The general picture for these broader regions shows harvest and quality following strong on and off cycles because of lacking agricultural practices. These younger plantations in the Bona area help bring back the glorious bright and floral cup quality that Ethiopia is so often associated with.

Cherries are selectively handpicked to ensure optimal quality. At intake, cherries are carefully sorted to remove any damaged, over or under-ripe fruits. Selected cherries are then laid out to dry on raised beds. During this process, workers rake cherries frequently to ensure even drying. It typically takes 22-28 days to complete drying, depending on the weather. 

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.

74112 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest. It was selected for its resistance to coffee berry disease and its high yield potential. 

74110 is one of the varieties developed by Jimma Agricultural Research Center (JARC). This variety was selected from trees in the Metu-Bishari forest in the Illubabora region in Oromia. The variety is resistant to coffee berry disease and has a high overall yield. The trees are short and compact and display small leaves and cherry. The variety was released in 1979.

The Sidama (sometimes referred to as Sidamo) region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidama holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable. 

The Sidama region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidama’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidama is bordered by Gamogofa. 

Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidama is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region.

The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity.

Lalisaa is a term used to describe something that is flourishing and growing. Our Lalisaa coffees, initiated by Sucafina staff, began with the recognition that the supply chain in Ethiopia was failing to benefit smallholder farmers or reward them for producing quality coffee. 

The program encourages strong growing practices, rewards the production of quality coffee and helps farmers take control of their part of the supply chain by partnering directly with smallholders.  

New farmers are onboarded each year for a training program that is intended to help farmers improve yields and quality while also accessing new markets and financial services. Farmers in the program participate in a wide range of activities including designing, and later revising, a farm management plan, accessing financing for larger farm projects and more. 

Currently, Lalissa is compromised of 97 farmers located within the acclaimed coffee-producing regions of Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidama. In addition to working with farmers to improve quality and yield, Sucafina Ethiopia is, through Lalisaa, making introductions between roasters and farmers. By bringing roasters to visit farmers and begin discussions, Lalisaa coffees are helping make connections and developing relationships between farmers and their potential clients. This will enable direct trade relationships that can benefit both farmers and roasters.