Ethiopia Legesse Matisso Natural

GrainPro Packaging 30 kg

🏞️ Region and Terroir

Legesse Matisso Natural coffee comes from the Sidama region, one of Ethiopia's most important and diverse coffee-growing areas. Specifically, the farm is located in Belo Kebele, Chire district, in the southern part of the country. This area is part of a broader territory known for its exceptionally aromatic and fruity natural coffees.

The farm lies on the edge of the Harenna Forest, one of the largest and most biodiverse forest ecosystems in Ethiopia. Here, coffee trees grow in a natural agroforestry system under the shade of indigenous trees, in an environment with high biodiversity, clean air, and a stable microclimate.

The altitude of 1,710 meters, combined with mild daytime temperatures (23–28 °C) and cool nights around 13 °C, slows down cherry maturation. This results in dense beans with distinct sweetness, complex fruitiness, and a delicate structure. Clay soils retain moisture well, providing roots with a stable supply of nutrients.

🌍 Sidama – The Heart of Ethiopian Coffee

The Sidama region is one of the most renowned coffee areas in the world. Ethiopia is considered the birthplace of Arabica, and Sidama represents one of its most distinctive forms. Coffees from here are prized for their extraordinary diversity – from citrusy and floral washed lots to rich, sweet, and intensely fruity naturals.

Typical characteristics of Sidama natural coffees include notes of forest fruits, floral aromatics, honey sweetness, and a juicy aftertaste. It is this combination that makes Sidama one of the most sought-after regions among roasters worldwide.

👨🌾 Farmer and His Story

Legesse Matisso Naramo is a second-generation farmer who runs the family farm with his wife and large family. His family has owned the land since 1960, but it was only in 2020 that he obtained his own export license, allowing him to sell his coffee directly to the international market.

For most of his life, he was dependent on local traders who blended his coffee with other lots, thereby losing its identity and value. Obtaining an export license represented a crucial step towards greater independence and transparency.

🌿 Family Farm

Legesse cultivates 5.15 hectares of land. Coffee is the primary and virtually sole source of livelihood for his family. The plantations are managed in the traditional Ethiopian way – with an emphasis on manual labor, natural shade, and minimal intervention in the surrounding ecosystem.

The farm has 120 African drying beds, on which the family prepares over 10 tons of export coffee annually. The entire process is managed with extraordinary care, from harvesting to final stabilization.

⚙️ Natural Processing (Natural Process)

Legesse Matisso coffee is processed using the traditional dry method, which is one of the oldest and most characteristic processing methods in Ethiopia.

Step by Step

Selective Harvesting
Hand-picking only perfectly ripe cherries.

Drying the Whole Cherry
Cherries are spread out on raised African beds.

Slow Drying 15–21 Days
Coffee is turned up to six times a day for even drying.

Protection During Night and Rain
Protective tarps and temperature stabilization techniques are used.

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

Natural processing allows the seeds to absorb sugars and aromatic compounds from the pulp during drying, leading to distinct sweetness and a fuller body.

Flavor profile: Dried stone fruit, blueberry jam, milk chocolate,

Country of Origin: Ethiopia

Region: Sidamo/Chire Woreda

Farm: Legesse Matisso

Farmer: Legesse Matisso

Altitude: 1710 m a.s.l.

Variety: Heirloom

Processing: Natural

Cupping Score: 85

Crop: 25