The aroma is intense and very sweet. It features notes of candied orange and 70% dark chocolate. It reminds us of a traditional Christmas treat made with chocolate and dried fruit. On the palate, it has a mild acidity and a smooth body. Black plum, cocoa powder, and brown sugar are other notes found in this naturally processed Ethiopian coffee.
Located in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel’s commitment to improving his farm and producing high-quality coffee has been continuously refined over the years through the application of good agricultural practices, such as pruning, replanting, and planting new coffee seedlings.
The combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel’s coffee to thrive. However, it is his passion and dedication that truly set his coffee apart. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilizers, ensuring a more sustainable and environmentally friendly farming approach.
As part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income. Designed to empower smallholder farmers, the Lalisaa Project shortens the supply chain, improving quality and increasing yields.
On his 5-hectare farm, Samuel Tunisisa adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. He grows a blend of traditional local varieties, historically known as Ethiopian heirloom, ensuring genetic diversity and resilience. This holistic approach not only enriches the soil but also increases biodiversity, benefiting the entire farm.
Process
Samuel and his family carefully hand-pick only the ripest, reddest cherries. The cherries are sorted and then dried on raised African beds, turning them frequently to ensure even drying. This meticulous process lasts approximately 25 to 28 days, preserving the coffee’s vibrant flavors and complexity.
When replicating this recipe, there are various factors that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, etc. It’s important to keep in mind that all these factors can play a role, and you may need to make small adjustments when replicating this recipe.
Recipe
18 g dry
40 g liquid
27 seconds
Machine: Sage Barista Pro
Grind setting: 19
Grind time: 13s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.9% / 23.16%
