Wolemso Farm


Wolemso Farm


Wolemso Farm

Wolemso Farm


  • Wolemso Farm produces top-quality grade-1 Limu coffees with clean, fruity, and high acidity profiles.
  • Shimeket Daba, Wolemso's founder, employs 120 full-time and part-time workers on the farm.

It takes quite a journey to get to Shimeket Daba’s large 120-hectare coffee farm in Wolemso, in the Limu Kossa district of western Ethiopia. After a scenic drive through green forested hills and a 30-minute trek through the forest, you walk over a small log bridge spanning the Dembi river, past a small nursery of coffee seedlings, and arrive at the farm’s washing station. At an altitude of 1780 meters above sea level, this is one of the lowest points of the farm.

The History of the Wolemso Farm

In 2008, the hills that rise from the washing station were covered in dense forests of sesa (Albizia gummifera), berbera (Milicia/African Teak), and acacia. Today, the older trees live side-by-side with new coffee trees, providing shade for the newcomers in their semi-forest home.

A lot of what makes the Wolemso farm special is the care and planning that went into it. Shimeket’s father used to own a coffee farm in the same area in the 70s but lost it when the communist government came to power. Thirty years later, Shimiket had a chance to ask for land in the same area. Well-versed in what coffee trees need to flourish, he first made sure he found land that had the ideal altitude, proper rainfall, and a great source of water.

Shimeket develops the farm

The Wolemso farm is set on hills and therefore has altitudes ranging from 1750 to 2000 meters above sea level. Choosing four different varieties of coffee suitable for the range of altitudes, Shimeket and his team set to work preparing the land and planting the seedlings in 2008. In 2016, the farm got its washing station and started washing its own coffee. At about the same time, the Wolemso farm earned its CERES organic certification as well.

Quality control

The Wolemso farm produces top-quality grade one Limu coffee. This is not because of chance, every step is carefully monitored. As Shimeket says, “Quality is in the process. We have inspections at every stage. That is the only way we can make specialty coffee.” There are 120 full-time and part-time workers on the farm all year caring for and tending to the coffee trees.

This involves painstaking and time-consuming work on each individual coffee tree, as well as shade management on other trees on the farm. During harvest season, the farm hires 400-500 temporary workers to help with the harvest. After harvesting, there are inspectors on site who check each batch of cherries. “If by any chance there are cherries that have slipped through the fingers of our workers, they are weeded out here”, says Shimeket.

Processing at the Wolenso Washing Station

The cherries are then washed and processed using water from the Dembi river. The river itself is fed by a spring that flows from the base of Sekar mountain a few kilometers away, meaning it is pure, untouched water that the washing station uses. After washing, the beans are slowly dried on shaded African drying beds.

Part of the Wolemso farm’s produce is also used to produce natural sundried specialty coffee at Shimeket Daba’s dry mill in Limu Genet town. Here too, Shimeket trains his staff to ensure the process maintains quality at each step.

Shimeket’s future plans

Having grown up in Limu, Shimeket is quite passionate about Limu coffee and wants to make sure that only the best gets sent around the world. His plans for the future include setting up a final processing plant and warehouse in Addis Ababa that can process Wolemso coffee – as well as other Limu coffees – to standards suitable for final export, ensuring that Limu’s unique flavors make it unaltered to the rest of the world.








Washed, Natural


Local Ancient


1750 - 2000 masl.


Shimeket Daba

Cupping notes


of supply-chain

  1. 1. Wolemso employees

    There are 120 full-time and part-time workers on the farm all year caring for and tending to the coffee trees.
  2. 2. Wolemso pickers

    During harvest season, the farm hires 400-500 temporary workers to help with the harvest.
  3. 3. Wolemso washing station

    In 2016, Shimeket built his own washing station and processes every cherry picked on the farm.
  4. 4. Shimeket's drying station

    Shimeket owns a drying station in the town of Limu Genet. Here, the Wolenso naturals are sundried.
  5. 5. Drymill

    Wolenso coffees are milled in Addis Ababa. Shimeket has several milling-partners that process and bag the coffees.
  6. 6. Shimket Daba Mumicha Coffee Producer and Exporter

    Shimeket exports the Wolemso coffee through his own company; 'Shimket Daba Mumicha Coffee Producer and Exporter'.
  7. 7. Shipping line

    As Trabocca, we work directly (as opposed to via third parties) with ocean lines, transport providers, and warehouses to negotiate fair prices and timely service.
  8. 8. Warehouses

    Trabocca has long-standing, proven relationships with over 15 warehouses globally. The Wolemso coffee can be found in our USA and EU based warehouses.
  9. 9. Trabocca

    Besides selecting the finest Wolemso lots and providing logistical services, we check the quality of this coffee extensively. Type, stock, pre-shipment, and spot samples are all cupped by our Q Graders in Addis Ababa, Amsterdam, and Minneapolis.
  10. 10. You

    And finally, the Wolemso coffee arrives at your roasting facilities doorstep. Ready to be roasted and consumed by your audience.


of Wolemso Farm


Shimeket’s father loses the farm as the communist government comes to power.


Shimeket establishes the Wolemso Farm and plants the first coffee seedlings.


First crop of Wolemso Farm is harvested.


The farm gets its washing station. In the same year, the Wolemso Farm earns its CERES organic certification as well.

Pictures & links

of Wolemso Farm