Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Process
Natural
Elevation
1,800- 2,000 masl
Region
SNNPR (Southern Nations and Nationalities People's Region)
About Dinkalem Ademe of Ethiopia
For over a decade, Mate Matosa has been cultivating coffee near the seifer (village) of Doko, Bensa, in the Sidama region of Ethiopia. Mate is an entrepreneur and is always in the forefront for adopting improved farm practices in the area. Not only does he do an excellent job of preparing his land for growing coffee, but he’s also intentional in selecting and planting improved coffee cultivars released by local coffee research stations, with a goal of enhancing coffee flavor, yield, and disease resistance. Currently
his farm includes varieties #74158 and #74112 as well as curated indigenous heirloom landraces (wild varieties that have adapted to the specific geographic area).
Mate and his wife, Mrs. Tsehaynesh Girma, have ten children, three whom are adopted. Of these, four are directly involved in all parts of their family’s coffee production. As a single farm lot producer, once harvest time arrives, Mate has more work than he and his family can handle on their own. So he hires seasonal and daily laborers to help hand-pick the ripe red cherries. This process is very labor intensive, and pickers often must return to the same tree multiple times over the harvest season as coffee doesn’t ripen all at once. The carefully harvested cherries are then loaded into bags or baskets and taken to the drying beds where they are spread out in thin layers to dry under the intense and golden Ethiopian sun.
Five hectares of Mate Matosa’s 6-hectare farm are currently planted to coffee. With each passing year, he works hard to expand his coffee farm business in ways that can help him potentially produce award-winning coffee, and is always looking to bring innovation and improvement to his operation. He works closely with individuals, companies, and coffee buyers who know Ethiopian coffee, seeking sustainable growth for his farm, family and community.
SNNPR (Southern Nations and Nationalities People's Region), Ethiopia
Theory Coffee Roasters
Roasting coffee was originally an escape fantasy/retirement dream for owner Sam LaRobardiere, until roasting equipment and some green coffee basically fell into his lap. Then as a hobby roaster, he began selling at a pop-up for community events and artisan markets, and in 2018 took the leap to open both a roastery and coffee shop.
Over the years, the folks at Theory Coffee Roasters have honed their coffee skills and built strong coffee-sourcing relationships. Along the way, they have had some fun achievements. Theory brought home the gold medal in the highly competitive espresso category at the nation’s largest roasting competition, Golden Bean North America, in 2018. Theory placed top 10 Overall in the Good Food Awards 2019. Shortly after, Theory Competed against 8 other roasters and won the Twitter Headquarter’s Brew-Off competition in 2019 becoming the sole coffee provider for the Twitter HQ in San Francisco. Theory was also included in the Food & Wine Magazine’s 100 Best Coffee Shops in America in 2019. They were also named as one of the top 30 Coffee Roasters in North America in Fresh Cup Magazine. Joel Lohner, roasting and production manager, placed as one of the top 3 in cup tasters at the Coffee Champ competition. Sam LaRobardiere and Joel Lohner both received their Q-Grader license, which is the equivalent to a wine sommelier in the coffee industry.
While Theory is motivated by the great accomplishments of the past, we continue to be even more excited about the future. Our commitment is to continue to bring our beloved customers even more award-winning coffees that are roasted to display the optimal balance of each coffee's best attributes. You can buy with confidence that Theory will deliver the best coffees in the world...right to your doorstep.
