Admasu Mekuria is a lifelong coffee farmer and has been farming coffee in Idedo most of his life. He inherited his farm from his father who passed away in 2020. Today, he cultivates Dega and JARC varieties on his 3.4 hectare farm. The lofty altitudes of over 2,000 meters above sea level create the perfect conditions for cultivating truly spectacular Naturals. His brothers also live nearby and cultivate coffee.
Admasu selectively handpicks ripe, red cherry and processes it on his farm. He selectively sorts cherry and lays it on raised beds to dry. Workers visually hand sort drying cherry to ensure the highest quality lots. It typically takes 16 days for cherry to dry
