*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.

Wolisho & Dega Coffee Varieties Anaerobic Natural Process Details

1. Esayas Beriso selectively handpicks ripe cherry at his farm alongside his team. They only select fully ripe cherry for anaerobic fermentation. The cherries are then tightly packed inside a big sealed plastic jar and left fermenting anaerobically (without oxygen) for 18 to 24 hours. During this process, microbes consume all the oxygen in the container meaning that microbes that typically breathe oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) can dominate fermentation.

2. After fermentation, cherries are carefully removed from the plastic jar and laid to dry in direct sunlight on raised beds for approximately 2 to 3 weeks.

3. Workers turn the coffee frequently to promote even drying, they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.

Origin: Ethiopia
Farm: Buku Sayisa village
Region: Hambela wamena, Guji
Altitude: 2000 – 2350 m.s.l.

Actors involved in the coffee supply chain
SNAP Coffee – Tropiq Ethiopia (Company owned by Nordic Approach) - Nordic Approach - Lucky Cat - YOU 🫵🏼