Daniso Horsa

Producer

Daniso Horsa

For more than 16 years, Daniso Horsa has been cultivating coffee on his family’s farm in Sidamo, continuing the work started by his parents. What began as a family tradition has become a lifelong commitment, supported by his own family and strengthened through the Lalisaa project. With access to training in pruning, soil care, harvesting, and processing, Daniso has gradually refined his approach to farming, raising both yields and cup quality. He sees his farm as a long-term investment and plans to expand by planting new seedlings and integrating composting to enrich the soil. Our relationship with Daniso began through Lalisaa, a project designed to empower smallholder farmers and connect them more directly to international markets. Working with him has shown us the impact of dedication and consistent learning, qualities that come through in each harvest he produces.

High-altitude soils, shaded agroforestry systems, and Sidamo’s unique microclimate combine to shape the distinct character of Daniso’s coffee.

Daniso’s farm lies at 1950 metres above sea level, where cool nights and steady sun create ideal conditions for slow cherry maturation. He grows a mix of local landrace varieties, often referred to as heirloom, under an agroforestry system that balances food crops, shade, and biodiversity. After carefully handpicking ripe cherries, he dries them on raised beds for 15 to 22 days, turning them regularly for even drying. This natural process brings out the layered, fruity qualities for which Sidamo coffees are known. Beyond his own farm, Daniso contributes to the local community by applying sustainable practices that safeguard both soil health and long-term productivity. His commitment to quality has made him a valued partner in our sourcing, and his coffees represent not only Sidamo’s terroir but also the skill and perseverance of smallholder farmers working with vision for the future.