Mr Bogale was born and raised in Ela Tenecha village. He has always been a hard worker and took great pride in his coffee farm. He knew everything there was to know about coffee farming and processing. He was a master at his craft. He is one of the oldest coffee farmers in the group.
When Mr Bogale lost his vision, it was a devastating blow. He felt like his whole world had been turned upside down. He didn't know how he was going to continue to farm his coffee. But he was determined to find a way. Mr Bogale's middle son, Yohanes, stepped up and took over the coffee farming and processing operations. Yohanes was a quick learner and soon he was as good at coffee farming as his father. With Yohanes's help, Mr Bogale was able to continue to farm his coffee. The family continued to produce exceptional high quality coffee. When the team from G Broad first visited Bogale's farm, we were impressed by the quality of his coffee and G Broad decided to bring Mr Bogale to Jabanto. Tema Jabanto was happy to have Mr Bogale, a resourceful coffee farmer who then contributed a lot to the group. Since 2018, G Broad has been buying his coffee.
After being hand-picked, ripe red coffee cherries are dried for 18-21 days on a raised bed made of bamboo mats. To ensure even drying, the cherries are turned six times a day. After eight days,when the cherry has lost most of its moisture, farmers start covering the cherries with nylon mesh and plastic at night to prevent the dried cherry from absorbing moisture. The moisture level of the beans is monitored from the 15th day, and the cherries are removed from the bed when the beans reach a moisture level of 9.5% to 10.5%. The quality of a coffee lot is influenced by the natural processing technique, as well as the complex interactions between soil, rainfall distribution,temperature, shade, and the genetic makeup of the varieties.
Cherry, Passion Fruit, Apple, Sweet Orange, Grape