Fikadu Mule monitors the production of his coffee carefully every step of the way, producing 96 sacks of Grade 1 coffee this year. His coffee is covered by those coffee varieties that produce
smaller high-density coffee beans. Fikaduu’s farms are best described as Garden style farming, interweaving coffee trees with food crops such as Enset and Tarro, which is the norm in the Gedeo Zone due to its high population. Therefore it is important to be Active Organic, fertilizing with Organic compost in the off season and carefully pruning trees to make most of the active nutrients.Fikadu’s farms have always farmed using traditional methods such as composting organically and never using pesticides or chemical fertilizers. He selects successful local and improved varieties from his best trees Kurume, 74110 & 74112 which are collectively known as Bishari varieties.
Bishari (74110, 74112, Kurume)
After being hand-picked, ripe red coffee cherries are dried for 18-21 days on a raised bed made of bamboo mats. To ensure even drying, the cherries are turned six times a day. After eight days,when the cherry has lost most of its moisture, farmers start covering the cherries with nylon mesh and plastic at night to prevent the dried cherry from absorbing moisture. The moisture level of the beans is monitored from the 15th day, and the cherries are removed from the bed when the beans reach a moisture level of 9.5% to 10.5%. The quality of a coffee lot is influenced by the natural processing technique, as well as the complex interactions between soil, rainfall distribution,temperature, shade, and the genetic makeup of the varieties.
Orange blossom, Citrus, Peach, Strawberry, Berry