About the region
The Inspiring Story of Niguse Gemeda, Owner of Karamo Coffee Export
Niguse Gemeda’s journey into the coffee business began nearly 27 years ago. Growing up as the son of a farmer, he was no stranger to the challenges and rewards of agriculture. At just 16 years old, Niguse inherited land from his parents and began cultivating coffee in a remote area. Despite producing high-quality coffee, transporting the beans was a significant hurdle due to the farm’s isolated location. Determined to succeed, Niguse would load his coffee onto donkeys and mules, walking long distances to sell it in local markets. For a decade, this tireless effort laid the foundation for what would become a thriving coffee enterprise.
As his business grew, Niguse expanded his farms and began purchasing wet coffee from small-scale farmers in his community. However, selling to local exporters at low prices posed a significant challenge, especially with the Ethiopian Commodity Exchange (ECX) controlling the market and limiting the benefits for farmers.
In 2020, a transformative opportunity arrived when Niguse participated in the Ethiopian Cup of Excellence (COE) competition. Out of over 1,400 entries, Niguse’s coffee from Karamo Kebele took first place with a record-breaking score of 91.04, the highest in COE’s history in Ethiopia. The coffee was auctioned at $408 per kilogram, attracting international attention. This success marked a turning point for Niguse, opening doors to the global coffee market and allowing him to shift from local supply to direct exports.
Karamo Coffee Export now specializes in exporting premium Ethiopian Arabica coffee. The company’s operations include extensive farms in the Sidama region and partnerships with local small-scale farmers. With five processing sites in different locations, the company ensures quality at every step, from sourcing fresh red cherries to sun-drying and packaging them for export.
The flagship farm, Karamo, situated at a high altitude of 2,380 meters, is known for producing complex, slow-maturing coffee that earned the top spot at the COE competition. The company’s commitment to quality is reflected in its rigorous sorting process and swift processing of cherries within six hours of harvesting.
Processing
The washed processing method, a hallmark of this coffee, involves meticulous attention to detail. After harvesting, the coffee cherries undergo pulping, fermentation, washing, and thorough drying. This process effectively removes the fruit pulp and mucilage, leaving clean coffee beans behind. Ethiopia Sidamo Grade 2 washed coffee is characterized by a bright and lively acidity, a medium body, and a nuanced flavour profile. It often boasts floral and citrusy notes, accompanied by delightful hints of tea-like qualities and a pronounced sweetness. These characteristics make it a favorite among coffee connoisseurs who appreciate complexity and elegance in their cup.