Wako Jegso - Ethiopia

Produced by: Wako Jegso

Wako Jegso’s farm is located in Halo Bariti kebele at 2100 m.a.s.l and is part of the Lemlem Ejersa farmer group.

Wako and his family grow 74110 and Kurume coffee, but also cultivate fruit trees and practise beekeeping on the same land.

A father of 18 children (10 daughters and 8 sons), Wako inherited the land from his father and has continued the family’s coffee farming tradition. For many years, he sold his cherries to local coffee processing stations, though the income was modest and not very rewarding. However, with proper support and market access, Wako’s farm holds great potential for producing specialty coffee that reflects the rich heritage and biodiversity of Yirgacheffe.

Yirgacheffe, Ethiopia

As of 2024, Mecota Trading works with 10 farmers in different regions of Ethiopia. They offer their farmers support during processing, providing information and guidance on techniques to produce specialty quality coffee.

Currently, Mecota Trading exports an average of 60 tons of green coffee per year, working closely with smallholder farmers to enhance the quality of their production. The company’s long-term goal is to establish its own washing and drying station near coffee-producing communities, which would streamline processing and reduce logistical challenges. This facility would help increase Mecota's processing capabilities and expand its impact on the local coffee sector. Mecota also intends to eventually offer farmers pre-financing, so that they can focus on cultivating exceptional coffees without having to worry about money.

Natural

The ripe and red cherries are collected after 6 hours of harvest. After this they are put on raised drying beds for 30-35 days, being turned over regularly and sorted through to further remove defects. The dry cherries are taken off at 10-11% of moisture content

Dry Parchment/cherry is transported to the miller and is milled to get graded by size and density. After milling the Green beans are sorted to remove some remaining defects, after which the coffee is assessed by the Quality Lab to finally put into Grainpro and sacks for Quality preservation before it is shipped.