Varieties: Mixed Heirloom
Altitude:1808 – 2128 m
Processes: Natural, Washed
Common cupping notes:
Chocolate ,Cherry ,Vanilla
The Story of Dimtu Tero Farm
When traveling from Addis to the Dimtu Tero Farm, it takes you 1,5 days to get there. If you cross Yirgacheffe, you find the rolling hills and plains of Guji. An entirely different landscape compared to Yirgacheffe. Slightly better roads slide over hilly grassy plains suited for livestock. Although coffee takes a central part in Guji culture, it took years before the Guji people started to use coffee as a cash crop.
But in the early 2000s, the founding fathers of Guji’s rich coffee culture, Haile and Tesfaye, started to farm coffee. The young Getachew Zekele lived through the transformation and, when growing up, became part of it. Although choosing a career in coffee, Getachew grew up in Ethiopia’s capital, Addis Ababa. The Zekele family moved to the South because of career opportunities for Getachew’s father. A decision that would pave the way for Getachew’s work in coffee.
Getachew remembers how his parents introduced him to a coffee-loving community. “Coffee is a respected crop in the area where I came to live. The community uses coffee as food in rituals and ceremonies, and it is also used as an instrument to bless traditional leaders, Abba Gadaa.”, Getachew explains.
Dimtu Tero Farm
Dimtu Tero, otherwise known as Dimtu Plantation, is a 151-hectare semi-forest farm. You won’t notice where the farm begins or ends, because the farm is one with the forests of Guji. Getachew makes efforts to keep nature untouched. His organic coffee production gave the farm its NOP, EU, and JAS certifications. A unique feature for Ethiopian coffee farms. While taking a tour through the farm, Getachew will proudly show the 74110 and 74112 varieties. The Jimma Agricultural Research Center developed these disease-resistant cultivars in 1974.