I samarbeid med Nordic Approach
Lot #: ET-2018-157
Mesele Haille is a medium sized producer, but still with a big farm in Ethiopian standards. I am saying medium sized because he is just in between a small holder and an estate owner. We bought coffee from him already in 2014, but for several reasons, mainly political, we have not bought from him the last years before now. He is having a small mill him self at the farm, and are producing some really great stuff. We are super happy to have Mesele Haille back on the list. And we also believe he have improved a lot the last few years looking at how the coffees cups and performs right now.
|Processing: Fully washed
|Crop year: 2018
|Cupping score: 87.5
|Black Tea | Orange | Floral | Berry | Green Tea | Sweet | Delicate
|Medium intensity, good flavors. Tea-like, sweet and delicate. Tasting notes of florals, green tea, black tea, orange zest and berries.
Origin: Mesele Haille
Mesele Haille is a small- to medium-sized farmer, who previously delivered cherries to the Cooperatives in Yirgacheffe. He was previously part of a program of the government and the Yirgacheffe Cooperative Union. He have constructed a micro–mill with the support from micro financing organizations. We believe that project can change the way some of the Ethiopian specialty coffees are produced and traded in the future.
“One Farmer, One Roaster”
The man behind the program, Tekle Mammo, has been working with coffee growers all his life. He took the initiative and called the project “One Farmer, One Roaster”. He started this project in 2011 together with Yirgacheffe Union by convincing three small farmers in Yirgacheffe to take a loan and invest in hand pulping machines for washed coffee. It was a success: There was later on several farmers taking part in the project, and most of them have invested in and constructed proper micro-mills where they are able to produce washed coffees based on the same quality standards as the most successful cooperatives.
A unique opportunity
Yirgacheffe is known for its complex, floral and acidity-driven coffees. The farms are located in the most interesting areas in Yirgacheffe, with altitudes up to 2000 meters above sea level. Normally the coffee cherries from the farms and micro regions in this area would be blended at the wet mills with cherries from hundreds of other farmers.
In this case we have the opportunity to buy coffees from specific areas from farmers that are able to pay extra attention to picking, ripeness, processing and drying.
The coffees are also dry milled privately and we are able to follow up and do extensive sorting and grading prior to export. We have been physically present during this process to make sure the preparation is done according to our specific standards.
Mesele Haille has a micro-mill and invested in a one disc Aagarde pulper. Previously, he was successful in delivering cherries to the local Cooperatives, but took the opportunity to get support and financing to build his own wet mill. The coffees are sold directly, still under the Cooperative umbrella. His production so far is 100 bags of exportable greens. He is also investing in fermentation tanks, a warehouse on his property, drying tables, fences and other infrastructure necessary to run his own operation. The workers on the farm are mainly family members and neighbors. M
Farmer/producer name: Mesele Haille
Zone: Gedeo, Yirgachefe
Woreda/Local municipality: Hafursa, Adami, Domarso, Budoksa
Altitude: Coffee grown at 1800 – 2000 masl
Farm size: 12 hectares (about 12,000 trees)
Varietals: Old trees of Ethiopian Heirloom and new trees of Krume 147, an improved varietal
Grade: Screen 14 and up.
Pulper: 1 disc Aagarde pulper
Mucilage removal: Fermented under water, washed and soaked.
Drying method: Sun dried 10 – 15 days on African drying beds on bamboo surface and hessian cloths. Coffees are covered in plastic during midday and at night.
Processing: Cherries are hand sorted for unripes and overripes by the farmer and family members before they go in to production. A 1 disc mechanized pulper removes the skin and pulp. The coffee is then fermented under water for 24-36 hours, depending on the weather conditions. It is then graded in washing channels into two grades based on density before it is soaked under clean water in tanks for 12-24 hours.
Soil: Volcanic deposits, rich in minerals and nitrogen.
Mesele Haille has invested over time and has 14 small plots of land in the four different local municipalities Hafursa, Adami, Dumarso and Budoksa.