Syoum Family Heirloom Washed

The farm in the Tefari Kela area has existed since 1939, but it wasn’t until 2019 that Dawit and Hester Syoum brought it back to life. They transformed the neglected fields into agroforests, incorporating modern varieties developed by the Jimma Agricultural Research Center—specifically the Enat Buna and 74412 varieties. The result is a coffee that carries both the genetic memory of Ethiopia’s wild forests and the meticulous care of today’s farmers. The washed processing method serves its purpose perfectly here: it allows the purity and natural delicacy of the bean to shine through.

A light roast (9.5 minutes at 200 °C) preserves the subtle floral character that a more aggressive temperature would easily overwhelm. As a region, Sidama is ideally suited for specialty coffee—high altitude, fertile soil, and biodiversity that directly translates into the flavor. It is no coincidence that nearly 80% of the local population makes a living from coffee.