Abayitaka Station
Background
Abayitaka Station is located in Sidama, Eastern Zone, Chire Woreda, within Abayitaka Kebele, at an elevation ranging from around 1,700 to 1,950 masl. The name “Abayitaka” is a long-established local area name that has been used by the community for many years. The station collects coffee from surrounding localities including Abayye, Lalesa, Xaratu, and Burkayesa, with contributions from around 350 dedicated farming households. Well equipped with established infrastructure, Abayitaka Station is known for producing washed coffee and occasional specialty lots. The region’s climate, reliable farmer network, and efficient processing system support the production of clean and consistent Sidama coffees.
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Elevation: Around 1,700–1,950 masl
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Climate: Sunny, with supportive natural vegetation
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Region: Sidama, Eastern Zone, Chire Woreda
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Processing Method: Washed Coffee & Occasional Natural Coffee
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Station Owner / Producer: Kenean Assefa
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Number of Drying Beds: 137
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Number of Washing Tanks: 12
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Machines: Equipped with Lombardin processing machinery
Processing Method
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Washed Process- Fresh red cherries are delivered and pulped on the same day
– Coffee undergoes controlled fermentation to break down mucilage
– Thorough washing ensures clean parchment quality
– Coffee is spread on raised beds and carefully dried, with regular turning to ensure even moisture reduction
– Drying typically takes 12–15 days depending on weather conditions
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Natural Process - Select premium cherries are carefully sorted and processed separately
– Additional quality control ensures consistency and clarity of flavor
– Extended care during drying and storage helps preserve sweetness, cleanliness, and cup integrity
