Description
From the legendary highlands of Sidamo, this coffee captures the soul of Ethiopia’s most expressive terroir.
Ripe cherries are delivered directly from farmers, often by mule or motorcycle — 85 kg bags of pure sweetness collected only at peak ripeness.
This close connection ensures full traceability and uncompromised freshness, every lot telling the story of its origin.
After harvest, the cherries are dried on 25-meter African raised beds for 18 to 25 days, allowing the fruit to slowly transfer its sugars and aromas to the bean.
This lot is processed using carbonic maceration, a method inspired by winemaking.
By fermenting the cherries in a CO₂-rich environment, farmers guide a slower, more controlled fermentation, where only selected microbes thrive.
This transforms the flavor, giving the cup its brandy-like warmth, notes of peach and Sicilian orange, and an elegant touch of fermented fruit complexity.
It’s a coffee that tastes almost like a fine spirit — deep, aromatic, and seductively smooth.
Sidamo farmers are known for their bold experimentation, and this lot once again proves why Ethiopian coffee continues to redefine what specialty can be.
