For Ayele Fulasa, coffee production runs in the family. Backed by years of experience, he’s confident that if you try it “you will love my coffee. I put a lot of effort into it, and I know you will enjoy it!”

This crop is a great example of his effort. SCA cupping score is 87.25

Sensory : Orange | Black Tea | Baking Spices | Dried Apricot | Well-Balanced

We suggest Light Roast for Filter or Modern Espresso (1:3 - 1:5 ratio)

and Medium Roast for Milk Based or for a more Traditional Espresso (1:2 - 1:2.5 ratio)

COFFEE GRADE: Geisha Gr. 1 Natural

FARM/COOP/STATION: Rudo Farm

VARIETAL: JARC 74110

PROCESSING: Natural

ALTITUDE: 2,005 meters above sea level

OWNER: Ayele Fulasa

SUB REGION/TOWN: Werkasakaro

REGION: Yirgacheffe

Ayele Fulasa cultivates coffee at 2,005 meters above sea level in Werkasakaro, in Yirgacheffe. Coffee production runs in the family and the knowledge that shapes his cultivation and processing has been passed down through generations of his family. Backed by years of experience, he’s confident that if you’ll love his coffee.

Ayele cultivates the 74110 coffee variety developed by the Jimma Agricultural Research Center (JARC). His farm sits at a lofty 2,005 meters above sea level He is supported by Sucafina Ethiopia, which provides training on agricultural best practices and processing techniques.

Ayele selectively handpicks ripe cherry and floats cherry to remove any damaged or light coffee. He places cherry on raised beds, built from bamboo, where it dries in direct sunlight. Ayele rakes cherry frequently to ensure even drying and periodically inspects drying cherry to remove any defective or damaged cherry. Cherry receives an average of 7 hours of sunlight per day and takes approximately 21 days to dry