Sheka Espresso / Honey / Ethiopia

Origin: Ethiopia
Producer: Heleanna Georgalis            
Coffee Region: Masha, Sheka
Washing station: Kawo Kamina
Varieties: Heirloom
Process: Honey
Altitude: 2100 - 2300 m.a.s.l.
Flavour Profile: Honeysuckle, Nectarine & Vanilla

Hidden away in the indigenous forests of Sheka lies Kawo Kamino, a coffee farm and processing station owned and operated by Moplaco Trading. Here coffee is cultivated under the shade of ancient trees and great lengths are taken to ensure this natural environment is preserved.

This 170 hectare farm sits at elevations ranging from 2000-2300 masl. It produces honey (both using traditional and modern hives), raises around 80 chickens, has goats, horses and cattle, as well as growing mangos, avocados, false banana, banana, turmeric, black pepper, and other crops for the staff to use. The station is equipped with raised drying beds, storage facilities, a wet mill for honey processing, an office, kitchen, and guest house. It is fed by two rivers and even has a small lake that they are populating with fish. It is a natural sanctuary for birds, monkeys, and numerous other wildlife, all while it produces around 200,000kg of coffee cherry. However, maintaining this kind of land comes with many challenges. 

Sheka really is a magical place. Unfortunately, other land owners in the area are actively removing the forest to make way for agriculture. This slash and burn method destroys the indigenous forest and severely reduces the biodiversity of the area. One of the impacts this is having on Kawo Kamino is that wildlife is being driven into the farm as the habitat is reduced. While it is entertaining to see more birds, monkeys and baboons, this also brings more pests, like mole-rats that are actively eating and destroying the roots of the coffee trees and shade trees. All of the coffee on the farm is grown organically and biodynamically, meaning they use no commercial or synthetic pest, fungal or herbicides. They rather rely on natural means to manage these challenges. This means that the impact of a reduction in shade trees, for example, has an immediate effect on the growth and productivity of coffee trees. 

Moplaco is constantly experimenting with different varieties and growing methods to increase the yield of their coffee trees. However, this is not done easily and often feels like an up-hill battle against the resources, weather, and natural environment. Despite this, they are seeing an increase in productivity as well as being able to diversify and offer unique products like honey from stingerless bees, coffee blossom tea, pepper, tumeric, and more. All of which can be found in their Galani coffee shops in Addis!

This is a honey process coffee which is quite unusual for Ethiopia. The beans were selected from local farmers surrounding the station, at an altitude of about 2100 masl. The beans were de-pulped using a disc-style de-pulping machine before being fermented for 36 hours. The drying time is on African raised beds for 22 days.

We buy this coffee directly from Heleanna Georgalis. 

About Heleanna
Heleanna Georgalis of Moplaco is known for her relentless commitment to quality. Her farming and processing practices are the gold standards. Moplaco was founded in 1971 by Heleanna's father Yannis Georgalis, third-generation coffee professional who moved from Greece to Dire Dawa, Harrar, during WWII. Finding a new home in Ethiopia’s Orthodox community, Yiannis became the third generation in his family to work with coffee, embracing it with passion, talent, and dedication. After starting in coffee at age 12, Yiannis became a legendary player in Ethiopian coffee. When he passed away from a heart attack, he passed the Moplaco legacy on to Heleanna. She returned to Ethiopia to continue the legacy of coffee in her family, taking over the family land and continuing to grow and improve both the family business and Ethiopian coffee as a whole. Through years of hard work and meticulous focus, she produces some of the brightest, most complex coffees we’ve ever tasted, and we’re excited to be able to share them with you.