Alemayehu Barasa Sidamo Natural Gr. 1 – Lalisaa 

Alemayehu Barasa is one of is one of the longest-standing and most experienced farmers working with Sucafina through the Lalisaa program. To Alemayehu, coffee is not simply a commodity, but a foundation which helps him to raise and support his family. His story is one of vision and perseverance - transforming his region’s coffees into something that resonates worldwide.  

Previously, Alemayehu sold most of his coffee to the local market. Through the Lalisaa program, he has a chance to connect his micro lots to international buyers, ensuring recognition and sustainability.  

Carefully cultivated and processed at elevations exceeding 1,930 meters above sea level, Alemayehu’s coffee benefits from cool temperatures and nutrient-rich volcanic soils. Together, these conditions create an ideal microclimate for coffee cultivation, allowing the cherries to concentrate sweetness and produce nuanced profiles. The beauty of terroir and Alemayehu’s dedication to quality is reflected in this Natural lot.  

Many would say that the strength of Sidamo coffees lies in the region’s diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidamo coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique variety that’s seldom or never found outside their plot.   

Farming methods in Sidamo remain largely traditional and are usually ‘by default’ organic, which no chemical fertilizers or pesticides being used. Sidamo 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 traditional and organic-by-default. Farmers in Sidamo typically use very few - if any - fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.  

Cherries are selectively handpicked. At intake, freshly picked cherries are carefully sorted to ensure optimal quality. Selected cherries are then laid out in thin layers to dry on raised beds. During this stage, workers rake cherries frequently to promote even drying. In addition, any defective cherries will be removed by hand to avoid spoilage.  

It takes approximately 22-26 days for cherries to dry, depending on the weather.  

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.

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.

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.