From the time we started Canyon Coffee, we had the goal of identifying great coffee producers and building real relationships with them the right way — over time. SNAP Coffee in Ethiopia was one of the first producers we began committing to and buying multiple consecutive harvests from. Relative newcomers to the coffee industry (SNAP formed the same year we did, in 2016!), SNAP quickly made a name for themselves for their great organization and internal communication amongst farmers, and meticulous attention to detail when it comes to processing freshly-harvested cherries.

The person behind that structure and quality control is a young man named Abenezer Asfaw. Abenezer was recently in Los Angeles, and we were lucky to host him at our weekly Canyon team breakfast. We took advantage of the time to cup some coffees together, and ask him some questions about his morning ritual, SNAP, and working in the coffee industry.

We hope you enjoy our first of what will be many morning rituals with one of our coffee producers!

Can you tell us a little about SNAP, and the story of how the company got into coffee?
SNAP is a family-owned company, the name was taken from the first initials of different family members. The company began as an importer of computer parts, trading computers, toners and related equipment. The founder, Negusse D. Weldyes, built the company from the ground up in that industry, and today he’s the leading distributor of computer equipment in Ethiopia.

I met Negusse in 2016. That’s when we started talking about building a new importing company that could produce the best coffees in Ethiopia. We began by identifying and establishing management for different washing stations with mills across the south of the country. We then set up a coffee cupping lab, and set out to create the best washing stations possible.

Yes, you’ve made a reputation for being meticulous when it comes to coffee processing!
We’ve become successful because we work closely with the farmers. We’re selective with who we work with and where. We work primarily with farms above 2,000 meters above sea level (MASL). And we work with farmers who have received training.

The best bridges we’ve built have been through hiring experts on the ground, who travel to meet with the farmers on a weekly basis. These experts providing training, access to facilities, and support to help farmers maximize their productivity and improve quality. This is a vital bridge between farmer-producers and us, the company. There’s a clear communication of how we want the coffees to be produced.

By certifying our coffees organic, we pay the farmers premium payments throughout the year. The farmers get paid mostly in September, before the coffee harvest. Our member farmers — those who are certified organic and belong to our supply chain — number close to 860 farmers around the Worka Chelbesa washing station, and close to 1,000 around Danche washing station.

It’s all about communication. We tell the farmers clearly what we need, what’s on the top of our priority list, so they have the time and resources they need to prepare and make sure they are in line with our agreement — with regard to quality, delivery time, and handling of the farms. We want to make sure they clearly value our partnership, and that the organic certification is being followed.

What do you love about Ethiopia?
Again, a lot of what I love comes from Ethiopia’s diversified population. There are different foods to experience. The weather is amazing. The country is built on mountains. Addis is 2,400 meters above sea level, it’s up in the highlands. One of the highest elevation cities of its size in the world.


I don’t like the weather all the time. In summer, it’s the rainy season. It can get cold and windy! That’s why I like to travel during this time. And coming from that high elevation, it just feels easier to breathe and therefore relax in places like LA.

Again, a lot of what I love comes from Ethiopia’s diversified population. There are different foods to experience. The weather is amazing. The country is built on mountains. Addis is 2,400 meters above sea level, it’s up in the highlands. One of the highest elevation cities of its size in the world.


I don’t like the weather all the time. In summer, it’s the rainy season. It can get cold and windy! That’s why I like to travel during this time. And coming from that high elevation, it just feels easier to breathe and therefore relax in places like LA.