Founded by farmers working on family owned plots, members of the Wodiyo cooperative produce authentic and natural organic Coffee Arabica. The Wodiyo farmers cultivate their coffee under the natural shade of tree canopies found in the surrounding Kaffa forest. Wodiyo farmers rely on their coffee farming business to provide for their families and community. Along with Coffee Arabica, Wodiyo farmers also produce various food crops such as maize, teff, beans, barley, and vegetables for domestic consumption. Additionally, Wodiyo farmers also raise cows, sheep, goats, chickens and other various animals. The Wodiyo cooperative can be found in the SNNPR state of southwest Ethiopia, and can also be accessed year round. It is located 462.5 km from Ethiopia’s capital of Addis Ababa and 127.5 km from a TechnoServe operational office in Jimma. The Wodiyo cooperative is set at an altitude between 1,600 to 2,0000 meters. The area is mountainous and blanketed by the Kaffa forest. These natural features of the area make it well suited for coffee growing. Wodiyo coffee is grown under the natural shade provided by the Kaffa forest. The average homestead is about 2.1 hectare and a total of 2,500 hectare is dedicated to coffee cultivation. TechnoServe Ethiopia’s Coffee Initiative supports the Wodiyo cooperative by providing business advice to improve quality and increase production of the coffee. With this enhanced production, Wodiyo farmers are able to raise their standard of living and enrich their communities. TechnoServe directly collaborates with farmers to enhance the Wodiyo market chain and connect them to international specialty coffee buyers. Wodiyo farmers fulfilled TechnoServe selection criteria and were able to construct and begin operation of a wet coffee mill. Prior to the introduction of a wet mill, Wodiyo farmers produced lower quality coffee and sold it for decreased prices. Wodiyo coffee was sold as a dry cherry at local markets with prices determined by the will local traders. In 2008-2009, the average price was 2 birr/kg for red cherry and 8 birr/kg for dry cherry. Due to these low prices, farmers were thus unable to improve their livelihoods through coffee production. In 2009, The Wodiyo cooperative constructed and began operation of a wet mill. With increasingly strong leadership and membership commitment, the Wodiyo farmers have since been producing increasingly high quality specialty coffee. Their coffee recently received a cupping result of 82%, a CPQI of 23, and a cherry to parchment ratio of 23.3%. With roughly 2,500 hectare dedicated to coffee and a new wet mill, Wodiyo farmers were able to produce 23,104 kg of cherry in 2010. Wodiyo farmers generally cultivate their natural organic coffee in the land surrounding their homesteads. No agrochemicals such as pesticides or insecticides are used, and therefore there is no chemical contamination of the coffee. The wet mill receives water from a natural uncontaminated source and does not produce any contamination. The pulp produced during processing is decomposed and reused as a sustainable natural fertilizer. Wastewater is filtered through vetivar grass that covers the entire area. Wet mill operators, an industry manager, an accountant, a storekeeper, guards, and daily laborers staff the Wodiyo cooperative. All employees have open access to meet and discuss with the management. There is also access to a clean water supply and pit latrines on site. 8,500 of the Wodiyo farmers are members of a Peasant Association. Of the 8,500 members, 4,220 are men and 4,280 are women. There are over 250 active members of Wodiyo cooperative. Wodiyo Farmers Multipurpose Cooperative
Transparency is an important driver of efficiency and good governance at cooperatively-owned coffee wet mills and can lead to higher farm-gate prices. Coffeetransparency.com collates the most important production and financial information from participating wet mill businesses - from export revenues to incomes -and organizes this information into a two-page transparency sheet. The left-hand numbers are key indicators of production efficiency and farmer income for the most recently completed coffee season.
Adopting business practices that treat workers and suppliers ethically and fairly, protect the environment, and promote economic transparency will build the foundation for a sustainable business. Participating wet mills and supplying farmers are trained and audited on a set of sustainability standards that focus on 5 categories – social responsibility & ethics, occupational health & safety, environmental responsibility, economic transparency and production & farm management. The numbers on the left track compliance against best practices in each category from the most recently completed sustainability audit.