There’s more than one way to make a coffee. Like, totally hypothetically, let’s just say you decided to start growing coffee on a little stretch of steep‐sloped land through which the Karru Nagesso river runs. That would be totally normal. But what if the river was at the peak, not valley, of your land?
Well, growing coffee below a river would allow you to use that river for cheap and clean irrigation without pumps and generators. In fact, you could even dig a couple trenches to flood your farm once a month in the dry season. Of course, if you did all that, you’d be doing something nobody else does; would that be cool with you?
It’s cool with Tolemariam (“Tolu”) Jibat, who founded Goljo just a decade ago. His parents were coffee farmers, but he chose to head to town and start a few pharmacies. He seems to have picked up a lot of ideas from fruit farmers, or maybe just his own ingenious brain.
Ethiopia, on the other hand, features the most traditional techniques of any producer. (That stands to reason, considering Ethiopia started growing coffee a few hundred years before the rest of us caught on.) Our very first batch of Goljo combines both traditions: something old, something new, something borrowed, and something to brew.