Dega is a regional landrace named after an indigenous tree. The wood of the Dega tree omits a sweet, fragrant aroma, when burned for firewood, that is peculiarly similar to the smell emitted during coffee roasting. The Amharic word “dega” means “cool highland area”, that also describes the agro-ecological conditions where Dega coffee grows.
The Wolisho varietal is a typical ancient variety that is found in the highlands of Ethiopia. Wolisho is a regional landrace named after a tree indigenous to Gedeo and the surrounding area. This tree bears large fruit with inconsistent yearly yields. The Wolisho plant is distinguished by its large fruits, tall canopy, stiff stem, and long leaves. Due to the tree height, the fruits take longer time to mature, and the slow maturation accounts for high quality of the beans.
Kurume is one of the regional landraces identified in the Yirgacheffe area. As with many regional landraces, the names applied to the coffee varieties are borrowed from the names of indigenous trees. The Kurume tree bears small fruit with a good annual yield, similar to Kurume coffee’s small cherries and bountiful harvest. Kurume is a commonly grown variety among farmers in the Guji and Gedeo Zones, which includes Yirgacheffe. Sometimes, the Kurume name is applied to JARC-selected varieties due to the similarities in the trees’ appearance.
Natural Coffee Process The arrival cherry is sorted by hand first to separate the less dense cherries. Then the good cherry is taken to the raised beds to dry under the sunlight. This might take about 21 days. When the coffee is dried with cherry, it is milled to remove the husks and stored in the warehouse and transported to the final processing warehouse. It is filled with 60 Kg bags and shipped.