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Padre - Ethiopia Dawit Dagiso Lalisaa Project - Espresso

Regular price $23.95

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As part of our Good Coffee Doing Good initiative, we are proud to be partnering up with Sucafina Ethiopia to support their Lalisaa Project. Dawit Dagiso cultivates coffee at Shantawene Farm in Sidama Bensa, Sidamo. Working with Sucafina Ethiopia, Dawit gets technical support and training that helps him make Shatawene Farm more sustainable and improves the quality of the coffee he produces.

The coffee displays complex characteristics, a balanced acidity, and fruity tasting notes classic of a natural Ethiopian. We are humbled to be roasting it and we look forward to sharing it with you! 

Through the Lalisaa Project, Dawit has earned an additional $1.87AUD per kilogram which will go towards improving his farming practices and long term income. This is approximately 20% more than he would have earned through the usual commodities exchange model.

Single Origin Coffee Description

It is a unique opportunity and a privilege to have a coffee that is traceable to a single producer in Ethiopia. Dawit Dagiso cultivates coffee at Shantawene Farm in Sidama Bensa, Sidamo. He grows a range of local landraces and JARC (Jimma Agricultural Research Centre) varieties, which have all evolved to thrive in Ethiopia’s climatic conditions.

Dawit inherited his farm in the 1990s and has gone on to raise his own family on the farm. Today, his two adult children help with the farm tasks, especially during the height of harvesting season.

Working with Sucafina Ethiopia, Dawit gets technical support and training that helps him make Shatawene Farm more sustainable, and improves the quality of the coffee he produces.

Dawit uses sustainable agroforestry practices to cultivate coffee and his farm is organic-by-default. In addition to coffee, he also grows false banana (enset), fruit trees and legumes. Fruit and timber trees provide shade for growing coffee and legumes fix nitrogen in the soil, a vital nutrient for growing all plants.

Dawit selectively handpicks ripe, red coffee cherries and processes it on Shantawene farm. He lays the cherries on raised beds to sun dry and turns them with a rake frequently to ensure even drying. It takes approximately 2 to 3 weeks for the cherries to dry. Once dry, Dawit bags the cherries and stores the lots in a warehouse on the farm for about 5 months before it’s transported to the dry mill for processing. 


Coffee Breakdown

ETHIOPIA DAWIT DAGISO 100%
Natural - JARC varietals from Shantawene Farm in the region of Sidamo region at an altitude of 1894 masl

In The Cup

MUSK, TEA ROSE, HONEY, APRICOT, MILK CHOCOLATE AND BLACK TEA.

Espresso Recipe

  • DOSE - 22g
  • YIELD - 36g
  • TIME - 34secs
  • TEMP - 94°C
  • RATIO - 1:1.6

This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.