Kenissa Coffee – The lifeblood of Oromia, Ethiopia’s future

Driven by the desire to honor the rich heritage of Ethiopian coffee, each region in the country now cultivates varieties suited to its unique conditions. The Jimma Agricultural Research Center (JARC) plays a key role in developing and distributing new coffee varieties to these regions. The Kenissa lot is part of this initiative, developed from the 74110 coffee variety.

The 74110 variety originates from Heirloom coffee in the village of Bishari, Metu province, Iluababora, Oromia, Ethiopia. After refinement and improvement, it boasts superior disease resistance, high yield, and excellent quality. The plant is characterized by a short, compact structure, small fruit, and a unique flavor profile with high acidity and low tannin content.

The Kenissa coffee lot is part of this plan and was developed from the 74110 coffee variety.

Kenissa coffee is sourced and selected from the finest 74110 coffee cherries by the Kenissa cooperative in the Agaro region of Oromia. The region’s natural conditions and unique farming methods have produced a Specialty Coffee lot that stands out in both quality and flavor profile.

Natural conditions of the growing region

The Kenissa coffee-growing area is located in Agaro, Gera Woreda, on the Jimma highlands of Oromia, at an altitude of 2,100 meters above sea level. At this elevation, the cool climate protects coffee plants from common tropical pests, reducing the need for chemical use and allowing the coffee to retain its organic integrity and natural flavor. The cooler temperatures below 23°C slow down the growth of 74110 coffee plants, allowing them to accumulate more nutrients and develop a richer, more complex flavor profile.

Additionally, the terrain of Gera Woreda is dominated by forests and high mountains, including the Waka, Kimbibit, and Timba mountains, along with perennial rivers like the Naso. These factors create an ideal ecological environment that provides natural protection, pollination, and nourishment for the coffee plants. As a result, the 74110 coffee plants thrive, producing beans that reflect the distinct characteristics of their growing region.

Kenissa coffee is grown in the Agaro region, Gera Woreda, on the Jimma highlands of Oromia, at an altitude of 2,100 meters above sea level.

Kenissa Coffee and community responsibility

Kenissa coffee is grown using organic methods under a forest and semi-forest model. The cultivation is carried out by 310 smallholder farmers in Oromia, who are deeply committed to responsible coffee farming. They believe that ethical coffee cultivation not only yields high-quality products but also brings sustainable economic benefits, leading to a better life for them and their community.

The farmers actively maintain forest cover, protect local flora and fauna, and preserve a balanced environment for coffee growth. Instead of using chemical pesticides, they employ biological methods such as planting pest-repellent trees and raising beneficial insects to control pests and protect the ecosystem. They also use organic fertilizers, including manure, green manure, and composted leaves, to enrich the soil and provide natural nutrients to the coffee plants without harming the environment.

Through their dedication to sustainable farming practices, the 74110 coffee in recent harvests has consistently met the standards of Specialty Coffee, providing stable livelihoods and rewarding the farmers’ efforts.

Kenissa coffee is cultivated using organic methods under a forest and semi-forest model.

Since the 74110 coffee producers in Agaro, Oromia, are small-scale farmers with limited resources, the Kenissa cooperative steps in to support them with purchasing, processing, and marketing.

Transparent and fair purchasing process

The Kenissa cooperative, established in 2018, is part of the Kata Muduga Farmers’ Cooperative Union. Today, it supports the purchasing and marketing of coffee from around 305-310 small-scale producers in Agaro.

Initially, the farmers faced challenges in processing, limited resources, operations, and accessing international markets. However, with the establishment of the Kenissa cooperative, the business situation for these smallholders has improved with a transparent supply process and modern techniques in cultivation and processing. The cooperative also helps farmers access international markets, connecting them with larger networks of importers and roasters. As a result, farmers receive fair prices, which increases their income and stabilizes their livelihoods, ensuring the value of the coffee is preserved throughout the supply chain.

The Kenissa cooperative, established in 2018, supports the purchase and marketing of coffee for approximately 305-310 small-scale producers around Agaro.

Quality assurance in processing

The washed processing of Kenissa coffee begins with the harvesting and cleaning of the coffee cherries. Cleaning is done using the Penagos 2500 eco-pulper, a machine designed to conserve water and minimize environmental impact. After pulping, the coffee is thoroughly washed and dried.

The drying process is meticulously managed to ensure consistent quality. After drying, the coffee is transported to a warehouse for quality inspection, packaging, and preparation for export. At this stage, the parchment is removed, and the beans are sorted by density and size using advanced equipment like optical sorters.

With advanced processing techniques and the use of modern machinery, Kenissa coffee not only maintains high quality but also ensures sustainability and environmental protection.

Kenissa coffee undergoes washed processing applied by the Kenissa cooperative.

Nurtured by 310 farming households and crafted by the Kenissa cooperative, Kenissa coffee meets the standards of Specialty Coffee, lighting the path to a better future for the Gera Woreda community. The flavor of this coffee is a tribute to the perseverance and passion of the farmers, reflecting their deep connection to the land and ethical coffee practices.

The sensory profile of Kenissa coffee reveals a delicate blend of Earl Grey tea, lime, and peach. The characteristic acidity of the 74110 variety gives the coffee a soft, smooth feel without being overpowering. Tasting Kenissa coffee may evoke the image of a serene morning on the Gera Woreda highlands. Each sip brings a gentle breeze of Earl Grey tea, filling the senses with tranquility. As the extract touches your palate, it blossoms into flavors of lime and peach. The refreshing citrus sweetness of lime harmonizes with the peach’s delicate sweetness, conjuring vivid, beautiful scenes that invite you to explore more of the coffee’s origin.

The Kenissa coffee lot meets Specialty Coffee standards, providing a good source of income and raising hopes for a better future for the Gera Woreda community.

The joy of experiencing a masterpiece is complete when you fully understand its origin. Therefore, XLIII Coffee invites coffee lovers to experience an authentic version of Kenissa coffee, with maximum respect and preservation of its flavor value.

Preserving flavor and honoring contributions

Ensuring that every sip of coffee you enjoy is filled with the value of ethical coffee, XLIII Coffee strives to maintain the flavor quality and sustainability throughout the supply chain. We respect the farmers’ efforts by paying fair prices for their products. The price of coffee is set by the Kenissa cooperative, and XLIII Coffee always pays the recommended or higher price. This not only ensures stable incomes for the farmers but also encourages them to continue their dedication to sustainable farming practices.

At the same time, XLIII Coffee is committed to protecting and maintaining the exceptional quality of this coffee. Kenissa coffee is imported by XLIII Coffee through official channels, adhering to all international regulations and standards. We use optimal, environmentally friendly preservation methods to ensure the beans retain their best flavor and quality from the moment they leave the Gera Woreda highlands.

The flavor profile of Kenissa coffee is a delicate blend of Earl Grey tea, lime, and peach.

Light roasting and maximum traceability

The core of the coffee is most effectively revealed through the roasting process. At XLIII Coffee, Kenissa coffee is carefully roasted using a light roast method. This approach employs lower temperatures than usual, coupled with high skill, to preserve the distinctive and delicate flavors of Kenissa coffee.

Additionally, each batch of coffee is tagged with a traceability label, maintaining a maximum commitment to traceability. Through this small tag, consumers can easily learn about the origin and journey of each coffee bean, from the lush hills of Gera Woreda to the fragrant cup on the tasting table.

Conclusion

Crafted by the meticulous efforts of an entire community, Kenissa coffee radiates pride in the united spirit of the Gera Woreda coffee growers. Each coffee bean shines with the passion of its origin, carrying the aspiration to protect nature and the future of the local coffee industry. Let XLIII Coffee guide you on a journey to discover the incredible flavors of Kenissa coffee, where every sip is a natural melody delivered in its purest and most complete form.

Kenissa coffee is imported by XLIII Coffee through official channels, adhering to all international regulations and standards.

1. Where does Kenissa coffee originate?

Kenissa coffee originates from the homeland of the Oromia people in Ethiopia, specifically grown in the Agaro region of Gera Woreda. This coffee lot is developed from the 74110 variety, which has its roots in Heirloom coffee from the village of Bishari, Metu province, Iluababora, Oromia.

2. How do the natural conditions in Agaro, Oromia, affect the quality of Kenissa coffee?

Agaro is located at an altitude of 2,100 meters above sea level, with a cool climate below 23°C that slows the growth of coffee plants, allowing them to accumulate more nutrients. The forested, mountainous terrain, along with a system of perennial rivers, creates an ideal ecological environment that nourishes and protects the coffee plants, resulting in high-quality beans with unique flavor profiles.

3. What farming methods are used to grow Kenissa coffee?

Kenissa coffee is grown by smallholder farmers using organic farming methods under a forest and semi-forest model. They maintain forest cover, protect local wildlife, and use biological methods to control pests, such as planting pest-repellent trees and raising beneficial insects.

4. How does the Kenissa cooperative support the coffee farming community?

The Kenissa cooperative supports the purchase of coffee from smallholder farmers, ensuring a transparent and fair purchasing process. The cooperative also assists with modern processing technologies and helps farmers access international markets, improving their income and livelihoods.

5. How is Kenissa coffee processed?

The processing of Kenissa coffee includes harvesting, cleaning the cherries, pulping, washing, and drying. The coffee is processed using the Penagos 2500 eco-pulper, which conserves water and protects the environment. After drying, the coffee is inspected, packaged, and sorted using optical sorting machines.