Single-producer lots from Ethiopia are a rarity, but Girma has achieved this distinction with talent and years of dedication. Expect a breezy brew with sweet and fruity flavours.
Single producers like Girma Sintayehu are rare in Ethiopia, where coffee produced in cooperatives dominate the national output.
Girma, a current member of Jabanto farmers group, started producing coffee in 1991 after spending several years trading other commodities between the Dilla and Biloya towns. Since then, he has become highly knowledgeable in harvest and processing techniques, constantly staying up to date with the latest trends and technology thanks to his close collaboration with the bureau of agriculture and research centre. This extensive experience has naturally led him to become a leader and organiser for the community of coffee growers around the region.
Today, Girma grows coffee on his own 7-hectare farm in the village of Biloya, and sometimes contracts it from other producers near the Sashamene village where he can source different varietals.
This is a fully washed lot of Kurume, a sub-varietal that falls under the Heirloom or landrace umbrella. Once the ripe cherries arrive at the station, they are immediately pulped and soaked under water for 48 hours (this is the wet fermentation stage). Then, the mucilage (or outer layers) are removed using clean water and the clean parchment coffee beans are transferred to another tank where they stay submerged in water for 2-4 additional hours. Finally, a combined drying stage of over 10 days sees the beans reach a humidity level of ~10%—the green coffee is ready to store and await shipping.
All images and information about this coffee and producers have been kindly shared by its importer, Condesa CoLab, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Our ‘sweet spot’ for opening each coffee bag and brewing its contents is during days ~15-35 post-roast date.
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All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
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