This Ethiopian coffee from Mia Coffee is exactly the kind of coffee that delights with its clean profile, fruity freshness, and pleasant sweetness. Notes of peach, honey, and grapefruit come together in the cup, giving the coffee a lively, sweet, and at the same time very elegant character. The peach brings a soft fruitiness, the honey adds a rounder sweetness, and the grapefruit pleasantly brightens the entire profile. The acidity is more pronounced but well-integrated into the whole, so it doesn’t come across as sharp. The body is medium and clean, with a gently sweet finish that highlights both the origin and the washed processing method.
The coffee comes from Ethiopia’s Guji region, which is known for producing specialty coffees with pronounced fruitiness and a clean flavor profile. Processing takes place at the Goro Badesa washing station, which has been managed by Habtamu Fekadu Aga since 2020. The station collaborates with hundreds of smallholder farmers from the area around Mount Kuri and, in addition to the processing itself, supports the local community through agronomic training, interest-free pre-harvest loans, and the development of a local school. The coffee grows at an elevation of 2,000–2,100 meters above sea level and consists of the 74112 and 74110 varieties.
The beans were processed using the washed method. After harvest, the ripe coffee cherries are carefully sorted, pulped, and fermented for approximately 24 hours. They are then washed by hand and dried on elevated African beds for 9 to 12 days. During drying, they are regularly turned, protected from direct sunlight, and continuously monitored to ensure the coffee retains its purity and consistent character. This processing results in a sweet, fresh, and elegant profile that shines best in an espresso.