Buku Sayisa

The story

Esayas Beriso and his brothers began by collecting and selling local cherry while he worked in a government office in Dimtu. He planted his own trees as the operation grew and left government work in 2009 to become a full-time coffee business owner.

Challenges

The region features rugged, uneven terrain that necessitates the use of horses to transport harvested coffee cherries to processing stations. Most farm work is performed manually with minimal mechanization, and producers face the logistical difficulty of navigating high-altitude slopes.

Innovations

SEY’s exact 2025 lot used hand sorting, depulping, wet fermentation for up to 72 hours, channel washing and density grading, a two-hour soak, ten days of two-centimeter-layer drying, and final hand sorting.