Cairngorm’s purple label coffees are all about funky flavours and showing off experimental fermentation processes- these natural Ethiopian coffee beans hit all the right notes.

This bag is giving us tart blueberry and floral lavender tasting notes, wrapped up by a smooth milk chocolate body- primed for filter brewing.

Sourced from the woreda of Kochere, just north of Yirgachefe, these beans are brought to the Beloya Washing Station by smallholder farmers who grow heirloom varieties at high altitudes in the nearby hills. At Beloya, the coffee is sorted for defects before being transported to raised beds and dried for around 3 weeks before milling and onward transport. Beloya uses 12 fermentation tanks and more than 136 raised beds to keep lots separate and ensure traceability.