The Story of Mr. Rikiba Nocha

Years Among the Coffee Trees

In the highlands of Bensa, Sidamo, where coffee grows slowly under shade at high altitude, Mr. Rikiba Nocha has dedicated nearly two decades building something lasting.

A father of seven, four sons and three daughters, Mr. Rikiba lives in Shantawene kebele, Bensa woreda, where his farm stretches across more than five hectares of green, fertile land. Surrounded by false banana trees and native Ethiopian species, his coffee reflects its environment, tradition, and attention to detail. The false banana trees do more than cast shade over the coffee; they are part of daily life in the region, used to make kocho, a staple bread that has nourished generations.

Mr. Rikiba has farmed coffee for 18 years. He began long before coffee in the area was valued the way it is today. When he started, coffee sold for almost nothing; hard work with little tangible reward. Over time, that began to change, especially when Daye Bensa established its presence in Bensa and significantly raised the price paid for coffee cherries, helping farmers see the true value of their harvest.

As the years passed, Mr. Rikiba supplied coffee to Daye Bensa, Sheba Coffee’s trusted partner in Ethiopia. Around nine years ago, Daye Bensa also provided him with seedlings of the 74158 variety, a celebrated coffee cultivar that has helped improve both the quality of his coffee and the yield of his farm. Today, every tree on his land is 74158, a variety he knows well, and one he has nurtured with patience and precision.

His approach to farming is straightforward , and grounded: quality comes first. From seedling to harvest, every stage of the process is handled meticulously. He either raises seedlings in his nursery, or receives them from Daye Bensa, before transplanting under shade. Mr. Rikiba relies on organic, low-input methods: manual weeding, pruning, mulching, and applications of homemade fertiliser, produced from coffee pulp, composted in pits, alongside his home. After flowering and setting, the cherries take seven to nine months to ripen at high altitude, developing the sweetness and flavour complexities which distinguish fine Sidamo coffees.

When harvest comes, Mr. Rikiba does not rush. Cherries are hand-picked in multiple passes, selecting only those that are perfectly ripe. He also trains his coffee pickers to do the same, paying a premium per kilo to discourage strip picking and protect quality at every stage. For him, this is non-negotiable. That commitment does not stop at his own farm.

Mr. Rikiba is a model farmer in his community and serves as chairperson of a local farmers’ association. To date, he has trained 57 coffee farmers, with a focus upon tree management practices, sharing knowledge that strengthens the wider community around him. In a place where coffee is more than a cash crop, his leadership reaches far beyond his own farm. As Mr. Rikiba puts it, coffee farming is the heartbeat of the community. It is what helps families put food on the table, send children to school, and build a future. 

What keeps him motivated is knowing that the coffee he grows travels across continents, reaching roasters, traders, and importers who recognise its quality and care for it properly. When visitors come to Bensa and he is met by buyers who appreciate his coffee, the long days and disciplined work feel more meaningful. He speaks of it with quiet pride and humility, always striving to learn, improve, and produce coffee that reflects the strength of his land and labour.

Looking ahead, Mr. Rikiba hopes to maintain and further develop his farm and, should they wish it, to one day pass his holdings on to his children. As he continues working closely with Daye Bensa, he remains open to process innovation to support the farm for years to come: but always, to maintain a delicate balance of traditional wisdom and technical advancement.

His message to coffee drinkers around the world is this: God bless you all. I hope you continue to cherish the coffee we grow, and that our journey continues together. At Sheba Coffee, we believe great coffee should never be separated from the people behind it. Mr. Rikiba Nocha’s story lives not only in the cup, but in the care, consistency, and community that shape it long before it is poured. 

Glossary

Bensa
A highland coffee-growing area in Ethiopia’s Sidama region, known for producing coffees with remarkable clarity, complexity, and character.

Sidama
One of Ethiopia’s most celebrated coffee regions, where altitude, climate, and generations of farming knowledge come together to shape some of the world’s most distinctive coffees.

Shantawene
The local area within Bensa where Mr. Rikiba’s farm is based.

Woreda
An administrative district in Ethiopia, similar to a local district or county.

Kebele
A small local administrative area or community within a woreda.

Arabica
The coffee species Ethiopia is most closely associated with, prized for its depth, sweetness, and layered flavour.

74158
A well-regarded Ethiopian coffee variety known for its strong cup quality and reliable yield. It is the variety grown across Mr. Rikiba’s farm.

Coffee Cherry
The fruit of the coffee tree. Inside each cherry are the seeds that, once processed and roasted, become coffee beans.

False Banana Tree
Also known as enset, this plant is widely grown in Ethiopia. On coffee farms, it provides shade; in local households, it is an important source of food.

Kocho
A traditional bread made from enset, or false banana, and a staple food in many parts of Ethiopia.

Shade-Grown Coffee
Coffee cultivated beneath the cover of taller trees and plants, allowing cherries to develop more slowly and helping protect the health of the farm’s ecosystem.

Mulching
A natural farming practice that helps protect the soil, retain moisture, and keep plants well supported.

Organic Fertiliser
A natural fertiliser made from organic material, used to nourish the soil and sustain healthy plant growth.

Coffee Pulp
The fruit layer removed during coffee processing, often returned to the land as compost to enrich the soil.

Hand-Picking
A careful harvesting method where only the ripest cherries are selected, often across several rounds, to protect quality.

Strip Picking
A less selective harvesting method in which cherries are removed all at once, regardless of ripeness.

Washed Process
A coffee processing method in which the fruit is removed from the bean before drying, often resulting in a cleaner and more precise cup.

Natural Process
A traditional processing method in which the whole coffee cherry is dried before the bean is removed, often bringing out fruit-forward sweetness and body.

Washing Station
The place where farmers deliver their harvested cherries for weighing, sorting, and processing.

Model Farmer
A farmer recognised within the community for strong agricultural practices, leadership, and the sharing of knowledge with others.

Daye Bensa
Sheba Coffee’s trusted partner in Ethiopia, working closely with farmers in Bensa to support exceptional coffee production.