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“Salam” (Hello) from the birthplace of Coffea arabica!

This organic certified Limau Mkali, famously defined by her rich lemony complexity and citrus acidity, is one of the most phenomenal washed Ethiopian coffees you will ever taste. It is grown between 1,700 and 2,200 masl, composed of fertile, friable, loamy soils with a volcanic origin in the Yirgacheffe-Gedeb family owned estate.

Tenderly handpicked and delivered to the washing station, the cherries are pulped using an eco friendly pulping wet mill, after which the coffee beans are dried, covered in their parchment - all part of the primary processing procedure that is crucial to the thrilling quality and character of this coffee. These dried coffee beans are then cleaned, sorted and bagged ready for export. This lot is from a mill located in Halo Beriti Village, Gedeb region.

Treat yourself to a real beauty from the Ethiopian land! We say “amesegenalew” (Thank you in Amheric) to the love shared by these committed producers through this coffee.

“Salam” (Hello) from the birthplace of Coffea arabica!

Hambela Traveler’s Treasure, is a natural processed high quality coffee, produced by incredible smallholder growers in Guji farms located in the southern part of Ethiopia, about 470 km from Addis Ababa the capital of Ethiopia, known for producing high quality coffees.

The fertile soils, ideal temperature and elevation significantly contribute to the richness of this coffee. After cautiously picking and collecting the red ripe cherries, the micro lot is spread out and sun-dried on raised beds - turned every couple of hours to stop mould or over fermentation for a couple of weeks. This process enables the fruit of the coffee cherry to dry on the bean seed, under optimal moisture developing a flavourful complexity.

“Salam” (Hello) from the birthplace of Coffea arabica!

The Iwinetenya Pomi is high grade dry processed micro lot from Gedeb, south of Yirgacheffe. It sourced from the Ethiopia’s Southern and Western coffee growing regions known to have volcanic soils - at an altitude of 1,900-2,200 meters above sea level which are among the factors for producing exceptional quality.

After the select the smallholder growers delivering the ripe cherries, they are carefully sorted by hand and floated in tanks that separate less dense or damaged beans, leaving only the ripest and healthiest cherries to move onto the next processing stage. The cherries are then moved to sun-drying beds where they are delicately exposed only during optimal hours to prevent any over-drying in the sun while infusing the fruitiness of the cherry onto the bean seed.

The entire natural process carefully practised results into elaborate floral and citrus taste notes you have to look forward to!

Mok’i yale selamita! (Warm greetings in Amharic which is among the largest first languages in Ethiopia)

The Cheri Nyekundu is a natural or dry processed coffee grown at altitudes of between 1,900 to 2,150 metres above sea level in the Gedeb Zone in the Yirgacheffee Highlands, Southern region of Ethiopia.

Once harvested and collected, the ripe cherries under-go extensive sorting to make sure the very best quality is retained for the next phase where they are dried for about 2 - 4 weeks depending on the weather conditions on African raised beds. The cherries are raked and turned in the daytime in order to ensure a consistent drying process. The drying of the beans inside the coffee fruit enables the sweet fruity mucilage of the coffee cherry to permeate the inner beans, achieving a prominent floral and fruity sweetness character.

Ethiopia Aleto Wondo Natural is produced by various smallholder farmers located in the Sidama region, Southern Ethiopia.

This region is a vast area with different growing conditions - from highland areas of forest coffees in the remote places as well as dense population production, but in all is famed to not only produce juicy washed but also high quality sun dried coffees and this is one of them. The handpicked and re sorted red cherries are dried on the African sun-drying beds.

For the next approximately fifteen to twenty one days, depending on the weather conditions, they are regularly raked and turned, covering them from the 12 - 3pm scotching sun nd night to protect them from the rainfall. This is part of the vigorous practices to ensure a consistent drying process hence an all rounded robust profile.