Dispatch from Ethiopia: Meet our Roaster

    Willingness to learn is the keyroaster Agegnehu Ayalew, Roaster of Moyee Coffee Roasting PLC, Addis Ababa, Ethiopia   Moving to the big city Before I was employed by Moyee Coffee, I lived in North Wolo, a small village in the Amhara region. I studied horticulture at the Samara Univerity. After graduation I got an agronomy job from

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the government, which paid me a small salary and had little potential to grow. I read about Moyee Coffee in the newspaper, where they advertised for a roaster job in Addis Ababa. In my interview I told Taye and Ashenafi I had no knowledge about roasting yet, but was eager to learn. They told me they would teach me all of that. I got the job and moved from the rural area to Addis Ababa. Learning in the field At Moyee they taught me a lot about coffee. José from Holland flew to Ethiopia to show me how to use the machines. On the field trips to the coffee regions I saw how beans are being washed and picked. Ashenafi told me how to cup the coffee to define the grade. All of them gave me knowledge and confidence and since a some months I roast on my own. Still I get coaching on the job and improve myself every day. I think willingness to learn is a key to success.   ethiopiaTeaming up for the customer When you have learned how to do your job rightly, you need to take responsibility for your work. I am responsible for roasting a high quality coffee. When someone has a comment, they should come to me, so I can set it right. But I am also responsible how the customers see Moyee. We need to

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work as a team to keep the company running and help it grow. Although my official job is only to roast the coffee, there is lots of other work in a startup. I pack and grind the coffee as well and help with deliveries or administrative tasks if needed. We all help each other to make sure customers are satisfied.     Ethiopia

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cultivation to consumption. I feel that Ethiopia can benefit from more knowledge about coffee. With my knowledge about quality coffee I can teach smallholder farmers specific techniques. So they can improve the quality of their crops and sell better quality beans. My hope is that people here in Ethiopia can drink the same specialty coffee, as the one served around the world.

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