Producer: Kuri Mountain Coffee (Mr. Habtamu Fikadu Aga)
Farm: Danche Outgrowers
Region: Yirgacheffe
Altitude: 1,800-2,000 masl
Varietal: Kurume, Dega, Wolisho
Process: Washed
Roast: Light
Notes: Peach Tea, Milk Chocolate, Lemon Zest

Imported by our friends at Crop to Cup:

The story of Kuri Mountain Coffee began in 1945, when Aaga Dinsa planted his small coffee farm in Kuri Kebele. His son, Fikadu Aaga, further cultivated the plantation, producing enough coffee to sell to the local market.

Habtamu Fikadu Aga has carried on the family tradition, expanding the farm even further. In 2015, he established Kuri Mountain Coffee. While maintaining and revitalizing the original farm, he has also built a modern processing factory as well as several washing stations in multiple coffee growing regions.

Through these stations, he works closely with nearly 150 outgrowers in the surrounding communities. This collaboration ensures high quality as well as earning certifications from Rain Forest Alliance, Fair for Life, and Ecocert. Through Fair for Life, they contribute $0.12 per pound on exports plus 5% of company profits into a development fund, which is reinvested locally into food, clothing, schooling, roads, health care facilities and equipment.

All Kuri Mountain washed coffees go through a similar process: cherries are collected from outgrowers and brought to the local washing station. There they are pulped and fermented under water for 48–72 hours (depending on temperature), washed and submerged again for ~12 hours, and finally dried on raised beds for 10–12 days.