Variations in the type of coffee plant grown or the method with which the coffee is dried can dramatically alter flavor characteristics. This genre celebrates the diversity and expressive flavor made possible by these distinctions.
The small farm of the Kebede family sits in the village of Hache, in Ethiopia’s Sidama region. A year of hugely impactful training in picking, processing and drying has lead to outstanding results from their closely tended crop.
Varieties 74158 and 74160 — originally from wild plants in the Metu-Bishari forest and cultivated at the Jimma research centre— have flourished in the region’s ideal growing conditions. Naturally processed, this unique lot displays pronounced stonefruit with a beautiful effervescent note in the cup.
Expect cranberry, apricot and champagne.