Terraform Coffee

Negusse Debela established the Danche processing station in 2019, and impressively, within just a few years, he transitioned from a computer company to a coffee business, quickly rising to become one of Ethiopia's leading exporters of premium specialty products. The company operates three coffee washing and processing stations in Gedeo, Kochere, and Chelelektu, with no partner washing stations in Uraga (Guji) and Nensebo (WestAr-si).

Located on a hillside at a high altitude, the Danche processing station sources coffee from approximately 650 smallholder farmers in the surrounding three regions of Kubi, Sisota, and Sike—less than half the amount sourced by its sister washing station, Chellbessa. The region is also known for its dense semi-forest vegetation, providing ideal conditions for shade-grown coffee, contributing to its unique and excellent flavor. Product quality is continuously improved through perfect washing and natural processing, as well as the creation of special experimental batches. Ethiopian Landrace, as a local variety, is a plant population that has naturally developed and adapted to specific local environments over a long period, typically without human intervention. This is the result of natural selection and the accumulation of genetic diversity within a specific geographical area, making it highly suitable for local conditions.

This batch of 2026 new season washed Ethiopian cherries uses hand-picked and sorted red cherries. After peeling, they are soaked in fermentation tanks for 72 hours, then washed in washing tanks and soaked in soaking tanks for 4 hours. Afterward, they are laid out on raised beds and slowly air-dried for 10 days.

During cupping, this washed Ethiopian cherries exhibit white floral aromas, full-bodied peach flavors, and bergamot notes.

The 2026 new harvest of Sidamo coffee beans, air-freighted, has arrived. Having sourced these beans for seven consecutive years, we are still captivated by their excellent flavor. Starting with a 2020 ranking of 2nd and 3rd place (74110) at the Ethiopian COE, and two years later being acquired by producer Daye Bensa, Sidamo's quality has become increasingly stable after four years of management. Manager Hagos believes that Sidamo's high-altitude soil and meticulous ripening and processing at the processing station are key to maintaining its high quality, a goal the team consistently strives for.

Sidamo is a small town in the Albertona region, located in the Sidamo district of the Southern Nationalities Continent in Ethiopia. While various crops such as sugarcane, bananas, and spices are grown here, coffee is the main cash crop. With an average altitude of 2200 meters, higher than other coffee-growing areas in Ethiopia, its coffee is considered a high-altitude coffee. Rumudamo Trading PLC owns 840 hectares of plantations, employs over 600 workers, and produces 350,000 kilograms of coffee annually.

On the palate, the aroma is delicate, with hints of orange blossom, Shine Muscat grape juice, and lychee.

Established in 1997, the Rungeto Cooperative operates three washed coffee processing stations: Kii, Karimikui, and Kiangoio. The cooperative currently employs over 7,800 smallholders cultivating fertile loam soil at an altitude of 1600-1800 meters on the southern slopes of Mount Kenya. Meltwater from the snow-capped peaks of Mount Kenya provides a pristine water source for washing high-quality, fully washed coffee. Ripe coffee cherries are sorted before pulping. They are fermented overnight on parchment paper, then washed and graded into P1, P2, P3, and floating beans. The parchment-paper beans are then dried on drying racks for 8 to 14 days.

Notably, members of the Rungeto Cooperative can access pre-financing for tuition, agricultural inputs, and emergency funds from the previous year's harvest. The cooperative also provides smallholders with agricultural input credits and cash advances as incentives. Furthermore, building on the region's long-standing reputation for high-quality coffee, the Rungeto Cooperative is further improving quality and addressing environmental sustainability issues. For example, easy-to-clean tiles were installed in all cleaning channels and on the fermentation tanks. Training was also provided to farmers on disease prevention within susceptible varieties. Furthermore, it was ensured that water generated during coffee processing was reused in other parts of the farm.

During cupping, classic raspberry and cherry flavors, along with a lingering aftertaste reminiscent of hard candy fruit, were observed.

The YAYE washing station boasts a superior natural environment due to its proximity to a natural water source and employs scientific management methods. Each functional area is meticulously divided, and the location of the African coffee beds is planned and adjusted based on the angle of sunlight. Processing rooms are built in shady areas to create a low-temperature fermentation environment. Most drying beds are equipped with shade structures to achieve slow drying conditions.

The YAYE processing station, built and operational since 2021 and managed by Testi Coffee, is a relatively new station with well-developed infrastructure. The nearby Grena River provides the station with the fresh water needed to process the coffee cherries. The introduction of natural water not only simplifies processing but also ensures that the produced coffee has a more consistent regional character. During the harvest season, approximately 300 independent growers transport freshly picked coffee cherries from nearby areas daily.

After being harvested from the tree, the coffee cherries undergo peeling and pulping within 6-8 hours to interrupt the natural fermentation process and prevent flavor deterioration. The coffee beans are fermented in fermentation tanks for 36-48 hours to fully soften and remove the pectin layer. Processing station staff then wash the parchment-covered coffee beans in a washing tank until all the pectin is removed. After fermentation and washing, the parchment-covered coffee beans are spread on elevated African-style drying racks and placed under curved shade nets for drying. Depending on weather conditions, the drying period is 5-7 days; when the moisture content drops to 11%-12%, the coffee beans are transferred to warehouse storage.

During cupping, one can perceive a sweetness reminiscent of orange hard candy, a crispness of green apple, and a white tea aftertaste.

This new processing station, Faysel Abdosh, comes from Testi, a specialty coffee exporter in Ethiopia. Located in the Gugihanbella region, it is named after Testi's founder, Faysel Abdosh. Faysel Abdosh himself was deeply involved in the construction and batch processing of this station, and he also built a state-of-the-art temperature and humidity-controlled darkroom. A second-generation coffee grower, Faysel Abdosh's upbringing in the coffee industry honed his extensive knowledge, which later shaped his career. Driven by his passion for trade and accumulated expertise, he founded his own coffee export company, TESTI.

Faysel places great importance on dedicating a portion of the revenue to supporting local smallholder farmers and their communities in all coffee project locations. The TESTI team implements "Project Direct," which includes establishing primary schools, improving clean water supply, building women's health centers, and collaborating with local governments to provide electricity to farming families. All proceeds from the inaugural Faysel Abdosh auction in 2025 will be used for initiatives within the "Project Direct" program.

The Faysel Abdosh processing plant, nestled in the mountains of Gugihanbella, selects only coffee cherries harvested at their peak ripeness, resulting in cherries with 90% optimal ripeness and 10% overripeness. The washed process begins with rigorous density sorting to remove floating cherries, followed by a 24-hour anaerobic maceration in sealed, valve-controlled tanks. Rotating the tanks ensures uniform fermentation, cultivating a unique flavor profile and enhancing quality, with the pH precisely controlled at 4.3. The second stage is a 24-hour cold-water wet fermentation (aerobic fermentation). This traditional aerobic step further optimizes the coffee's flavor characteristics until the pH drops to 4.0. At the end of the process, the coffee is stirred, drained, and rinsed a second time with clean water to obtain clean parchment paper suitable for drying.

During the cupping, the first sip offers a delicate aroma of jasmine, blending with the flavors of white apricot and green grape, while the green tea leaves a lingering and refreshing aftertaste.

Both the Haru and Danche processing stations were established by Negusse Debela. Located at a higher altitude atop Danche, the station's name comes from a landmark giant Warka banyan tree within its grounds. Warka banyan trees typically grow at altitudes of 1400-2500 meters, precisely in the high-altitude coffee-growing regions of Yirgacheffe, Guji, and Haru. With their straight, massive trunks, extremely wide canopies, and smooth, grey-white bark, they are iconic trees at the coffee processing plant, providing natural shade for the coffee drying beds and contributing unique and excellent flavors. Locals consider them sacred trees and never cut them down.

Negusse Debela sources coffee from hundreds of smallholder farmers in the surrounding area. The high altitude and semi-forest shade contribute to their unique flavor profile. They employ perfect washing and natural processing, creating special experimental batches to continuously improve product quality. Landrace is a blend of native Ethiopian varieties, a result of natural selection and the accumulation of genetic diversity within the region, perfectly suited to the local terroir.

During the cupping, you can feel the bright notes of jasmine and perfume lemon, the juicy sweetness of orange, and the aftertaste of Earl Grey tea.