Agri Evolve, from Rwenzori, Uganda
Agri Evolve is a socially-driven coffee enterprise founded in 2015 and based in the foothills of the Rwenzori Mountains in Uganda.
Esayas Beriso is the farmer behind the product Boku. His farm is located in the Hambela Wamena district, in the Oromia Region, Ethiopia and sits at an impressive 2,350 meters above sea level. Esayas primarily cultivates the local 74158 variety, known for its exceptional cup quality.
Boku Natural
Boku Natural Anaerobic
Boku Natural
The Natural process involves hand-picking cherries, carefully sorting out unripe and overripe ones, and dry fermenting them on raised beds. The cherries are turned frequently throughout the day, covered during peak sunlight and at night, and left to dry for 7 to 10 days before undergoing final sorting and milling.
Boku Natural Anaerobic
The Anaerobic Natural process, on the other hand, introduces a controlled fermentation stage. After meticulous cherry selection, the cherries are fermented for 72 hours (or 120h) in dry, shaded barrels, with Esayas closely monitoring the process. Once fermentation is complete, the cherries are moved to shaded drying beds, where they are treated similarly to the Natural process before being milled and packed for sale.
A Taste of Ethiopia’s finest Washed lots
Esayas Beriso began his career in Dimtu, working in a government office before gradually entering the coffee business. He and his brothers initially collected coffee cherries from surrounding farmers, selling them to local wet mills. As their venture grew, Esayas planted his own coffee trees and, in 2009, left his government position to fully commit to coffee farming. Today, his wife, Meskerem, plays an integral role in managing harvest operations, as well as overseeing the purchase of cherries from neighboring farms. Esayas has been working with SNAP, our Ethiopian export partner, since 2017.
Since its founding in 2008 by Negusse, SNAP has established itself as a key player in Ethiopia’s specialty coffee sector, providing training and resources to farmers while maintaining a strong focus on sustainability and quality in every washing stations (Sidama, Yirgacheffe, and Guji Zone). Through this partnership, Esayas continues to refine his production methods and bring exceptional Ethiopian coffee to the world.
Snap is committed to enhancing farmer livelihoods and elevating coffee quality. Through their comprehensive approach, they provide training to over 6,000 farmers, equipping them with the knowledge and skills needed to improve nursery management, coffee production, and processing. Farmers receive free or low-cost inputs, including fertilisers, sprays, and pesticides, to support their profitability in the face of rising costs.
The focus on quality extends to strict cherry sorting throughout the entire process, ensuring only the best cherries move forward. Snap’s dedication to sustainable practices encompasses soil and water conservation, as well as deforestation awareness. By training farmers in these areas, they contribute to the overall improvement of rural livelihoods and environmental sustainability.
SNAP Specialty Coffee plays a pivotal role in the coffee industry, making a positive social impact, promoting sustainability, and consistently delivering exceptional quality from the heart of Ethiopia.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are here, discover other coffees!
Kasese ICE from AgriEvolve, Rwenzori, Uganda
Kasese ICE from Rwenzori, Uganda, is a washed coffee grown by smallholders at 1,500–1,800m and carefully processed by Agri Evolve.
Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level