Notes from the curator

Mekurya Basa has been farming coffee for forty years on his five hectare plot outside Idido, Ethiopia. At over six thousand feet above sea level his coffee cherries mature slowly at elevation, developing a deep enzymatic sweetness and complexity. Once harvested, Mekurya meticulously dries his natural coffee on raised beds in his yard before delivering the dried cherries to the Abebe Muligeta mill for dry milling and export.