Tullu Demtu comes from the renowned Kuri Mountain Coffee, a producer with deep roots dating back to 1945. It all began when Mr. Aaga Dinsa established a coffee farm in Kuri Kebele, setting a strong foundation built on quality and tradition. His son, Mr. Fikadu Aaga, continued this legacy, cultivating high-quality coffee and supplying local markets.
In 2015, the family’s next generation, Mr. Habtamu Fikadu, founded Kuri Mountain Coffee with the aim of taking the family’s heritage to the next level. Reviving the original farm and investing in a state-of-the-art processing facility in Gidami town, the company blends traditional know-how with modern practices. In 2025, they further expanded their operations by opening a dry mill in Addis Ababa, allowing them to manage every step of the supply chain from farm to export.
This Grade 4 lot is sourced from smallholder farmers around the Hambela and Uraga areas of the Guji Zone. Kuri Mountain works with nearly 400 farmers cultivating over 1,000 hectares of land. The Grade 4 cherries are carefully selected directly from outgrowers, with a focus on colour, ripeness, and aroma - since not all dried cherries (known locally as *Jenfel*) are suitable for this grade.
After initial processing at the Gidami facility to remove the dried husk, the coffee is transported to Addis Ababa for final milling and preparation for export.
Ethiopia first started exporting coffee in the 15th century. It was brought by Somali merchants to Yemen for Sufi mystics, as they drank it to concentrate better on their chanting. Today, coffee export makes up around 70% of the county's export earnings, and it is estimated that a quarter of the Ethiopian population works within the coffee industry.
Almost all coffee is grown on small farms, or ''garden coffees'' that cover less than a hectare and producing around 300kg of coffee per year. This is also one of the only countries with wild grown coffee that is harvested from native forest trees. Even the famous Geisha varietal can be found growing wild here.
Ethiopia is famous for producing incredible sun dried naturally processed coffees. However, over half of all Ethiopian coffee is processed using this method. The coffee cherry is pulped to removed the fruit, fermented and then washed.
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