Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey Berhe farms his coffee on a 350-hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained from the trees to the signs dividing the lot sections. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease.
It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.