Habtamu Fikadu Aga #0156 – Rising through the inner strength of coffee heritage

Amid the rapid transformation of Ethiopia’s coffee industry to meet global Specialty coffee standards, Habtamu Fikadu Aga has emerged as a representative figure of a new generation of producers who harmoniously blend tradition with modern development thinking. He is the founder and operator of Habtamu Fikadu Farm in Kuri kebele, Gedeb – an area located within the renowned Yirgacheffe coffee-growing region, celebrated for producing coffees with refined and highly distinctive flavor structures.

Habtamu Fikadu in the Ethiopian Coffee Landscape

The foundation of Habtamu Fikadu’s farm was not a completely new beginning, but rather one built upon a coffee farming heritage that has existed in his family for generations. Drawing from traditional agricultural experience and deep knowledge of highland soil and climate conditions, he has continued developing production models based on scientific practices, quality control, and clear traceability.

Beyond his own farm, Habtamu has also established cooperative relationships with many local smallholder farmers. This collaborative model helps expand raw material sourcing while maintaining biodiversity and preserving traditional farming practices within the community. Through centralized washing stations, coffee quality is consistently controlled, creating the foundation that allows coffees bearing the name Habtamu Fikadu Aga to access international markets with high reliability and consistency.

How Is the Inner Strength of Heritage Cultivated?

A defining element in Habtamu Fikadu Aga’s production philosophy lies in how he views coffee heritage as a long-term developmental force. This inner strength does not solely originate from cultural or family traditions, but is also nurtured through preserving indigenous coffee genetics while applying agricultural science to cultivation practices.

Habtamu also focuses on building sustainable production systems based on a balance between environmental preservation and commercial viability. Farming activities are implemented through environmentally friendly approaches, and the farm has achieved international certifications such as Organic and Fair for Life. These standards reflect a long-term commitment in which economic benefits are closely tied to social responsibility and community well-being.

The Habtamu Fikadu Aga #0156 coffee lot can be viewed as a clear representation of how heritage-driven strength is transformed into practical value. From raw materials cultivated within highland ecosystems, to the careful selection of indigenous varieties and controlled production processes, every element contributes to forming the distinctive identity of this coffee lot.

Ethiopia is widely regarded as the birthplace of Arabica coffee, with thousands of indigenous varieties. Among them, Kurume and Dega are two varieties commonly found in high-altitude cultivation areas, where coffee trees grow slowly and develop complex flavor structures.

Maintaining these varieties carries multiple meanings:

• Preserving indigenous genetics, safeguarding rare hereditary traits adapted to local climate and soil conditions.
• Creating regional identity, allowing each coffee lot to clearly reflect terroir characteristics.
• Ensuring long-term quality stability thanks to natural adaptability to highland farming environments.

Why do Ethiopian producers remain committed to indigenous varieties instead of switching to high-yield hybrid cultivars?

The answer lies in flavor value and identity. In Specialty coffee, uniqueness and authenticity are often valued more highly than harvest volume.

Kurume – Refined flavor structure and high complexity

Kurume is one of the most common Heirloom varieties found in the Gedeb region. This variety typically features small tree structure, dense leaves, and strong adaptability to high-altitude environments.

Notable characteristics of Kurume include:

• Stable growth under cool climate conditions.
• Development of layered flavor complexity.
• Typically produces bright and well-defined acidity.
• Contributes to floral and fruit-forward sensory characteristics typical of Ethiopian coffee.

In the Habtamu Fikadu Aga #0156 lot, Kurume plays a crucial role in shaping flavor depth and sensory complexity. These delicate flavor notes are often developed through the slow maturation process of this variety in the highland environment of Gedeb.

Dega – Balance and depth in the finish

If Kurume contributes to vibrancy in aromatic structure, Dega is considered a variety that enhances overall balance in the tasting experience.

Dega is commonly recognized for:

• Sustainable growth across diverse soil conditions.
• Creating a rounded and smooth mouthfeel.
• Extending the length and persistence of the aftertaste.
• Increasing stability in the overall flavor profile.

The presence of Dega within the cultivated varietal system helps the #0156 lot achieve harmony between brightness, depth, and balance. This becomes an essential factor in making the flavor profile complete and easily recognizable.

For Habtamu Fikadu Aga, each harvest season is not simply a production cycle, but a continuation of biological heritage. The #0156 coffee lot therefore becomes a clear expression of the belief that coffee identity is not created within a single harvest, but is formed through generations of cultivation, selection, and preservation of indigenous coffee varieties.

In the journey of creating value for a Specialty coffee lot, processing is often compared to a transitional moment, where the coffee cherry leaves its natural environment and enters the stage where flavor begins to take form.

For the Habtamu Fikadu Aga #0156 lot, the decision to use the Washed processing method reflects Habtamu’s confidence in the authenticity of the Gedeb region. Rather than pursuing complex fermentation techniques to create bold signatures, he chooses a refined approach that allows ecological conditions, coffee varieties, and natural development processes to express their inherent value.

For Habtamu Fikadu Aga #0156, washed processing highlights sensory characteristics closely associated with Kurume and Dega varieties cultivated in the highlands of Gedeb. Through meticulous control during fermentation and drying stages, the coffee beans maintain clarity of flavor and consistency, establishing a foundation for a clean, recognizable tasting experience.

The flavor profile of this coffee lot unfolds through delicate layers, much like a story told gradually.

Bergamot – The first touch of purity

Bergamot appears as an opening signal, carrying citrus nuances blended with gentle floral aromatics. Its presence is not overpowering, but instead spreads elegantly, creating a sensation of clarity and freshness. This often indicates coffee grown in environments with stable temperature variations and carefully controlled processing conditions.

Peach – The connecting mid-palate layer

As the aroma gently settles, peach notes begin to reveal their role in building depth within the overall flavor structure. The juicy sweetness and soft mouthfeel of peach create natural balance, making the tasting experience seamless and approachable. This flavor layer is typically formed through natural sugar accumulation as coffee cherries mature slowly at high altitudes.

Lemon – A vibrant finishing signature

In the aftertaste, lemon introduces bright and clearly defined acidity, serving as a finishing accent that completes the entire flavor profile. The acidity is not sharp or abrupt, but rather crisp, refreshing, and lingering. The presence of lemon enhances the liveliness of the overall experience while maintaining harmony across flavor layers.

From a sensory perspective, the Habtamu Fikadu Aga #0156 lot demonstrates how washed processing can emphasize the relationship between coffee variety, ecological environment, and cultivation practices. Each flavor note appears not by coincidence, but as a reflection of the growth conditions within the Gedeb ecosystem.

For XLIII Coffee, the collaboration with Habtamu Fikadu Aga represents the meeting of two spirits committed to preserving and celebrating the authentic value of Ethiopian coffee.

The price of 553.08 USD per 30kg bag clearly reflects that appreciation. It is not merely a commercial figure, but also:

• Recognition of quality carefully cultivated from farming through harvesting.
• Support for farmers maintaining sustainable cultivation practices.
• Continuation of a coffee heritage preserved through both knowledge and local pride.

In an increasingly competitive Specialty coffee market, choosing to pay premium prices for a coffee lot is a strong statement of belief that genuine values deserve to be protected and shared.

From a roasting perspective, XLIII Coffee has chosen a deliberate approach by applying an extremely-light roast. This roasting level requires patience and precise control, as the goal is not to create new flavor layers, but to preserve the original identity of the coffee bean as completely as possible.

Beyond a technical decision, the extremely-light roast also reflects XLIII Coffee’s philosophy toward coffee: respecting the raw material, respecting the producer, and respecting the natural journey of each coffee bean. Each roasting batch therefore becomes a storytelling medium about the land of Gedeb, the farming community, and a producer dedicated to preserving his heritage.

1. Who is Habtamu Fikadu Aga and what is his role in the Ethiopian coffee industry?

Habtamu Fikadu Aga is a coffee producer based in the Gedeb region of Ethiopia and a key connector between local smallholder farmers and the international specialty coffee market. He plays an important role in improving cultivation quality, standardizing processing methods, and promoting the heritage value of indigenous Ethiopian coffee.

2. What natural conditions define the Gedeb growing region?

Gedeb is located at high altitude with cool temperatures, clear day-to-night temperature variation, and mineral-rich soil. These conditions allow coffee cherries to mature slowly, accumulate sugars effectively, and develop bright, refined flavor structures.

3. What distinctive flavor characteristics do Kurume and Dega coffee varieties provide?

Kurume typically contributes bright and well-defined flavor structures with delicate floral and fruit notes. Meanwhile, Dega enhances soft sweetness, rounded mouthfeel, and sensory depth within the overall coffee cup.

4. What does the price paid to farmers reflect about the quality and value of this coffee lot?

The price reflects recognition of bean quality, cultivation effort, and strict selection standards. It also signals transparency and commitment to sustainable development throughout the specialty coffee supply chain.

5. Which brewing methods best express the full flavor potential of this coffee?

Pour-over brewing methods such as V60, Origami, or Kalita typically highlight the clarity and refined flavor structure of light-roasted coffee. These methods allow precise control over extraction speed, enabling clear expression of acidity, sweetness, and distinctive aftertaste.