This very special Ethiopian coffee comes from small scale family farms around Aricha village in the Gedeo Zone. This community of 800 producers grow their coffee between 1900 and 2100 MASL, where they have both the unique high altitude microclimates and availability of modern processing to thank for its distinct flavours and complexity.

The cherries arrive at the processing station to be hand sorted and floated, removing imperfections and debris. A ‘100 hour’ washed process involves depulping the cherries and fermenting for 100 hours in water that is changed every 24 hours. This intensive process brings both clarity and complexity to the cup. Finally, the coffee is dried on raised African beds for around 15 days.

With notes of caramel, lemon peel and spice, Kobean have selected this coffee for espresso brewing and roasted it accordingly (we think it would also be a great option for Aeropress brewers too!)