ETHIOPIA ABDO ABAMACHA NEFERTARI

In the highlands of Jimma, tucked within the village of Meti, the Abdo Abamacha Coffee Washing Station tells a story of steady and thoughtful growth. It began in 2017 as a humble operation with a few drying beds and a single processing machine handling fewer than twenty lots a year. By 2021 the station had expanded into a facility capable of processing more than 100 tons annually under the guidance of Manager Abdo Abamacha and his close knit team of Ezedin Mohammadamin, Amir Mustafa, Abdi Muhidin, Qaid A Sambi, Mustafa Abanura and Kalid Shifa.

Sitting at 1879 meters above sea level, the station is rooted in a landscape that naturally nurtures exceptional coffee. Its coordinates mark a quiet presence in Ethiopia’s wide coffee geography. Cherries move through up to 24 hours of fermentation and six to seven days of drying before resting for up to three months, a rhythm shaped by practice and sustainability. What began with 30 farmers now includes 70, each contributing to a supply chain built on clarity and trust. Every lot is tracked from arrival to export to ensure quality remains intact.

Beyond processing, the station invests deeply in its surroundings through water conservation, reforestation and community projects. Fair wages, hands on training and technical support give local farmers the space to grow alongside the station. In this corner of Meti, progress feels grounded, warm and quietly transformative.