*Kurume is a variety that is well-suited to the climate and soil conditions of Ethiopia, and it is a hardy variety that is resistant to drought and disease. It is also tolerant of high altitudes, making it a great choice for farmers in the Guji and Gedeo Zones.

*Wolisho variety is a typical ancient variety that is found in the highlands of Ethiopia. It is also known as the Welicho variety. it was named after a tree native to Gedeo and the surrounding area. This tree bears large fruits with irregular annual yields. Wolisho coffee has large cherries and long leaves.

*Dega variety was named after the Dega tree (native tree). The wood from this tree gives off a sweet, fragrant aroma when used as firewood, similar to the smell when roasting coffee. Translated, the Amharic word "dega" means "cool highland area." An allusion to the agroecological conditions in which Dega coffee grows.

Kurume, Dega, Wolisho Coffee Vatieties
Honey Anaerobic
Process Details
-The production process at Chelbesa Danche is meticulous, beginning with the manual harvesting of coffee cherries. The cherries are sorted through flotation to remove defective ones.
-Next, eco-pulpers are used to remove the skin and obtain parchment coffee. The mucilage is removed by keeping the parchment coffee and left to ferment underwater in sealed tanks for an average of 72 hours. They are then re-sorted and dried on African beds for about 20 days.

Origin: Ethiopia
Farm: Chelbesa Danche Station (Owned by SNAP)
Region: Yirgacheffe, Gedeb
Altitude: 2100 m.s.l.

Actors involved in the coffee supply chain
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