We were first introduced to Abedo Abamecha Ahimed in 2020 through his uncle, Mustefa Abekeno — one of our longtime producer partners. After learning the business alongside Mustefa, Abedo began exporting coffee in 2021, and together they've grown considerably. Mustefa's newly built warehouse, designed to better preserve green coffee quality, provided the foundation for Abedo to store and manage his own lots — and today, Abedo operates four processing sites across Meti, Qolla, and Gute, handling both washed and natural coffees.
Abedo's own farm sits in Gera Woreda at 2,100 meters above sea level, spanning around 17 hectares and featuring a diverse array of heirloom varieties from the Jimma Agricultural Research Center — a testament to the region's deep coffee heritage. Alongside his farm, he works with approximately 200 other producers collectively producing between 12 and 18 containers of coffee each season.
For this natural lot, ripe cherries are delivered and floated to remove immature fruit, then skin-dried under shade for one day before being carefully transferred to raised beds, where they dry slowly over 20 to 30 days depending on the weather. The result is a bold, fruit-forward coffee, packed with notes of strawberry, apricot, & milk chocolate.
