IN THE CUP
A vibrant and expressive Ethiopian Sidamo coffee bursting with juicy fruit intensity. As a filter, it is bright, silky, and layered with blueberry sweetness, dried mango, and honey-like florals. As an espresso, the cup becomes rich and syrupy, showcasing deep berry notes, tropical fruit character, and a lingering honeyed finish.
STORY BEHIND THE CUP
Bekele Kachara has cultivated coffee for many years near Murago village in Ethiopia’s renowned Sidama region, farming 10 hectares using environmentally conscious practices focused on quality and sustainability. This rare, traceable lot is made up of traditional Dega and Kurume varietals, intercropped beneath Ensete ventricosum — also known as the “false banana” — helping preserve biodiversity and maintain healthy soil conditions naturally, without the use of pesticides or chemicals.
Ripe cherries are selectively handpicked before undergoing 96 hours of anaerobic fermentation in sealed containers at approximately 24°C, intensifying the coffee’s fruit character and sweetness. The cherries are then slowly dried on raised beds for around 20 days, with careful rotation and shading during peak sunlight hours to preserve clarity and complexity in the cup, before resting for two months ahead of export.
BREW GUIDE
Dose: 15g coffee | 230g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
