BOKU. ÄTHIOPIEN.

Esayas Beriso is the farmer behind our Boku. At 2,350 meters above sea level, in the heart of the region of Hambela Wamena in Oromia, he carefully cultivates the local variety 74158.

Esayas Beriso began his professional career in Dimtu, where he first worked in a government office before gradually turning to the coffee business. Together with his brothers, he initially collected coffee cherries from nearby farmers and sold them to local washing stations. As their success grew, the family decided to grow its own coffee and devote itself entirely to coffee cultivation.

Together with his wife Meskerem, who primarily manages the harvests and is responsible for purchasing coffee cherries from neighboring farms, they now run a successful family business.

Processing coffees as naturals is a labor-intensive process: It begins with the careful, hand-picking of only ripe coffee cherries, followed by careful fermentation on raised beds. The cherries are turned constantly and covered during the hottest parts of the day and at night. After 7 to 10 days, the process is complete and the coffee is sorted once more.