This bold Ethiopian coffee isn’t exactly a quiet, unassuming cup. It’s a filter coffee for coffee lovers who enjoy discovering new flavors and aren’t afraid to step a little outside the comfort zone of classic Ethiopian coffee. In the cup , roasted pineapple meets blueberry cheesecake, so expect a distinctly fruity, tropical, and sweet profile with a creamier finish. It’s not just “another fruity Ethiopian.” This coffee has its own vibe, zest, and enough character to make it memorable.
The coffee comes from the Yirgacheffe region, specifically the areas around Gedebu and Chelchele. The lot is sourced by EDN Ethiopian Coffee Export, which works with smaller family farms in this region. The beans come from local Ethiopian Arabica varieties, grown at high altitudes ranging from 1,900 to 2,300 meters above sea level. These varieties were selected by research centers for their excellent adaptability and high quality potential. In the cup, they exhibit a delicate yet structured body. Harvesting takes place by hand between October and December, allowing for the selection of ripe cherries and ensuring quality from the very beginning. Simply put, these aren’t anonymous beans without a story—they’re coffee with a clear origin.
The processing method is the main reason why this Ethiopian coffee is so distinctive. It involves a natural anaerobic process using pineapple. The coffee cherries are first placed in sealed tanks along with fresh pineapple, where they ferment without oxygen. They are then transferred to raised beds and slowly dried for up to 28 days. It is precisely this combination of fermentation and drying that brings out tropical fruitiness, sweetness, and complexity in the flavor. This isn’t a coffee for those who want a completely unassuming pour-over. It’s a coffee for those who want their pour-over to have a bit of a party vibe and aren’t afraid to be the center of attention.
- Altitude: 1,900–2,300 m above sea level
- Producer: EDN Ethiopian Coffee Export