Ethiopia, Daniso Horise

The farm is located in the village of Shanta Wene, near the Nensebo region, at an elevation of about 1,950 meters above sea level. Danise Horise has been growing coffee here for more than 15 years—and he does it with dedication. He practices agroforestry on approximately 7.5 hectares: coffee trees grow in the shade of other trees, and the soil retains its natural microclimate and biodiversity. The coffee is harvested by hand, and the ripe cherries are dried for about 20 days on raised beds, where they are regularly turned to ensure even drying. The result is an intensely fruity, naturally sweet coffee with an SCA score of 87. Backstage Roasters—a Lithuanian roastery from Vilnius that prides itself on direct relationships with growers and light roasting—has included this coffee in the Lalisaa project.

This initiative helps smallholder farmers gain agronomic support, direct access to exporters, and better compensation for high-quality beans. You can taste it in the cup: tropical fruit, a delicate acidity of passion fruit and kiwi, with milk chocolate in the background and a long, sweet finish.