Addisu Hulichaye grows and processes coffee on his 8-hectare farm, Gololcha, in Ethiopia’s Sidama region. The farm’s extremely high elevation (2092 metres above sea level) and the area’s cool climate cause the coffee cherries to ripen slowly, leading to denser beans and a sweeter, more complex coffee in the cup. Coffee on Gololcha Farm is forest-grown organically in the shade of trees. During harvest, Addisu and his team hand-pick the ripest red cherries. The coffee is meticulously hand-sorted, and then naturally processed – a method that requires a lot of care and a high level of attention to detail. Addisu is a participant in the Lalisaa Project, a three-year program that offers resources, support and training to help coffee producers improve their growing and processing practices and, ultimately, the quantity and quality of their output. While COVID-19 has stalled some phases of the Lalisaa Project, many participating farmers have already recorded a big improvement in quality and, like Addisu, have been able to receive higher premiums for their coffees. It’s rare to have a coffee that’s traceable back to an individual smallholder farmer in Ethiopia. We’re so happy to have this special coffee on offer, and we absolutely love how clean, elegant and fruit-forward it tastes in the cup.