NAZIMU ABAMECHA, Ethiopia (Honey)

Nazimu Abamecha is a young man from Botto, a village where his family has been producing coffee for several generations. He inherited his father's farm and hopes that one of his children will manage the land here one day, just as he does. Nazimu, an energetic man in his forties, is committed to showcasing Jimma's finest coffees. Ten years ago, he founded the Duromina cooperative to secure better recognition for the region's coffee production. He managed the cooperative for 8 years. As a result, his knowledge of the product and trade, and his dedication to this work, are immense. But, aware that increasing coffee's value is linked to better traceability, he decided in 2022 to sell his coffee independently to ensure higher-quality lots.
Nazimu's farm is located south of Jimma, in the Gomma district, in the village of Botto. Nazimu's parents worked this land before him and also produced coffee there. The farm covers 8 ha and is nestled in a beautiful coffee forest of indigenous species. This complex agroforestry system produces high-quality coffee, with cherries ripening slowly in the shade of the dense canopy. Nazimu works to keep this ancient farming system alive by maintaining the forest. He also owns a few animals that help him work his corn fields, a crop that supplements his income. Nazimu carefully manages his coffee trees, dividing them into different lots on his farm according to their age. His oldest plants here are 32 years old, and his youngest are 4 years old. Honey Fermentation
The relatively recent emergence of a processing style known as honey has become prominent in Central American coffee-producing countries, perhaps especially in Costa Rica. This process preserves some of the desirable characteristics of a fully natural fermented coffee (heavy body, sweet fruitiness with lower acidity, deep chocolate notes), while considerably speeding up the drying process and reducing some of the risks of spoilage, mold, and other defects that can occur when whole coffee cherries are left on patios or drying tables. The most obvious benefits of the Honey process over Natural are the speed and efficiency of drying, as well as the different flavor characteristics that can emerge through fermentation and exposure. On the other hand, the exposed fruit material creates more risk for producers because it requires more labor during drying to prevent impurities from appearing. These coffees will also often have an uneven or inconsistent appearance in their green form, which can be unappealing to roasters accustomed to the more uniform cleanliness of washed coffee. Mixed Heirloom Variety
The name Ethiopian Heirloom is used to describe indigenous heirloom varieties resulting from crossbreeding between species and varieties, rather than originating from a specific variety. Local varieties in Ethiopia are called “Ethiopian Heirloom” or Ethiopian heritage. Most Heirloom coffees are natural descendants of Typica or Bourbon varieties of the Coffea Arabica species. Ethiopia is estimated to be home to several thousand different coffee varieties.