Ethiopia Bartee Galgaloo

Bartee’s coffee journey is rooted in determination and inspired by her late husband, from whom she inherited the farm. With guidance from an experienced mentor, she learned the history and best practices of coffee cultivation. She believes exceptional coffee begins with healthy soil and environmental stewardship, using sustainable methods like planting shade trees and enriching the land with organic manure. Although her farm’s high altitude and terrain are ideal for coffee, steep slopes and dense forests make transportation challenging. Her community plays a vital role by supporting harvest efforts and helping solve logistical issues. Dedicated to continuous learning, Bartee actively seeks training and innovation in coffee farming, while personally enjoying six cups of black coffee daily, traditionally served in an Ethiopian Sini cup. During harvest, she carefully handpicks and sorts ripe cherries in the cool evening hours, then air-dries them on raised beds for about 20 days to ensure the highest quality.