Ethiopia Alemayehu Hillo Natural

GrainPro packaging 60 kg

🏞️ Region and Terroir

Alemayehu Hillo Natural coffee comes from the Halo Bekola area in the Chire district, located in the Sidama region of southern Ethiopia. This location is situated between the well-known coffee regions of Bensa and Nensebo, which are among the most respected terroirs in the entire country.

The farm is located at an altitude of around 1,900 meters and is divided by the Lodoma River, which provides an abundant supply of clean water and creates an exceptionally favorable microclimate. The surrounding landscape is part of Harenna Forest, Ethiopia's largest preserved natural forest, known for its rich biodiversity, indigenous vegetation, and stable climate.

The coffee trees grow in the shade of native trees, in an environment with cool nights and mild daytime temperatures. This slow maturation process results in dense beans with distinct sweetness, complex aromatics, and a long finish.

🌍 Sidama – The Heart of Ethiopian Arabica

The Sidama region is one of the most important areas for growing Arabica worldwide. Ethiopia is considered the birthplace of coffee, and Sidama is renowned for the extraordinary genetic diversity of its local varieties and a wide spectrum of flavor profiles.

Naturally processed coffees from Sidama are often intensely fruity, floral, and very sweet. Typical notes include berries, tropical fruits, jasmine, and honey, complemented by a juicy body and a clean finish.

👨🌾 The Farmer and His Story

Alemayehu Hillo Meko started with just two hectares of land inherited from his father. Through perseverance and hard work, he gradually acquired neighboring plots, expanding the farm to its current 6.55 hectares.

He runs the farm together with his wife. During harvest season, they employ up to 50 workers daily who help with picking and drying the coffee. In addition to coffee cultivation, the family also engages in livestock farming, which provides another source of income.

In 2020, Alemayehu obtained his own export license, allowing him to sell coffee directly to international buyers. His long-term dream is to build his own processing station to have full control over processing and further increase the quality and value of his production.

🌿 Family Farm

Coffee is the primary source of livelihood for Alemayehu Hillo's family. The plantations are managed using traditional Ethiopian methods, emphasizing manual labor, natural shade, and sustainable farming practices.

The farm has 120 African drying beds where the cherries are dried slowly and evenly. Alemayehu already uses protective tarps against rain and night humidity and plans to invest in shading nets and flotation tanks, which will allow for even more precise sorting of cherries and higher quality consistency.

⚙️ Natural Processing

The coffee is processed using the traditional dry method, typical for Ethiopia, which allows for the maximum development of sweetness and fruity character.

Step by Step

Selective Harvesting
Hand-picking only perfectly ripe cherries.

Whole Cherry Drying
Cherries are spread on African beds.

Regular Turning
Cherries are turned up to six times a day during drying.

Slow Drying for 18–21 Days
This long process ensures even drying and stable quality.

Stabilization and Dry Mill
After reaching optimal moisture, the coffee rests, then it is hulled and prepared for export.

Flavor Profile: Forest fruit, milk chocolate, floral notes, spices

Country of Origin: Ethiopia

Region: Sidamo/Chire Woreda

Farm:

Alemayehu Hillo

Farmer:

Alemayehu Hillo

Altitude: 1900 m.a.s.l.

Variety: Heirloom

Processing: Natural

Cupping Score: 85

Crop: 25