Hadeso - Ethiopia

About this coffee

Hadeso (pronounced Had-ess-o) is a privately-owned washing station that is located in the Shakisso woreda (administrative district) in the Guji locality in Ethiopias renowned coffee region, Sidamo, in the south-east of the country. It is named after the kebele (local village) of Hadeso. The washing station is one of ten owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis. Hadeso produces exceptional washed and natural processed lots. Coffee is delivered daily to Hadeso by around 850 small local coffee growers. The majority of these families farm organically on tiny plots of land, which average just 25 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high  around 1,9002,050m above sea level  and this, combined regions cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. About Testi Coffee Testi Coffee was established in 2009 by Mr Faysel A. Yonis as a coffee exporting company. Testis objective is to build long term relationships with buyers and growers by producing exceptional coffees and establishing transparent business practices. Today, the company owns ten washing stations  located in Guji, West Arsi, Sidama and Yirgacheffe  which are operated with meticulous attention to sorting, screening and processing, with the goal of achieving the highest coffee quality. The company aims to secure high prices for their coffees, which allows them to pay fair and sustainable prices to the growers who deliver cherries to their washing stations. About the Guji Region The Guji zone was established as a unique production area in 2002. It is located in the Southern portion of Sidamo and is named after the Oromo people: a tribe with a long, proud history in coffee production. About the Sidamo Zone Sidamo is a wide geographical classification that encompasses much of central-south Ethiopia and includes renowned coffee producing localities such as Yirgacheffe, Kochere, West Arsi, Bensa and Guji. Sidamo is located in Ethiopias South East Coffee Zone, extending across the states of Southern Oromia and the Southern Nations, Nationalities, and Peoples Region (SNNPR), one of nine ethnically based regional states of Ethiopia. The Sidamo zone is named for the Sidama people; a tribe with a long and proud history of coffee production. After a 2019 Referendum, the zone is currently awaiting separation from the SNNPR and transformation into an autonomous Sidamo Region. Sidamo is a renowned coffee area and produces exceptional natural and washed coffees that showcase an extremely diverse range of flavour profiles. Coffees from Sidamo are noted for their intensely fruit-forward, tea-like, floral and complex character and are sought after worldwide. It is widely accepted that the coffee species, Arabica, originated in the lush forests of southern forests of Ethiopia and hence growing conditions in this area are perfectly suited for producing exquisite coffees. Varieties This coffee is a mix of varieties that we refer to as heirloom varieties. This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorize Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not recognise varieties that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC) or locally recognised and cultivated varieties.This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins. Processing This coffee has been processed using the washed method, using fresh, clean water. It is classified as Grade 1, the highest quality classification for Ethiopian coffees, indicating a great deal of effort has been put into the selection and grading during processing. After sorting, the coffee cherries are then pulped to remove the fruit and skin and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 3648 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee.The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours.