This coffee is the essence of Ethiopian elegance, which will play an unforgettable symphony of flavors in your cup. It is not just an ordinary representative of African coffees, it is an experience that will captivate you with its incredible purity and complexity. As soon as you smell it, you will sense a delicate floral touch that will immediately transport you to the sun-drenched slopes of high-altitude plantations. The first sip is a true celebration of fruit, dominated by fresh and sweet mandarin, whose sparkling acidity blends perfectly with the full flavor of ripe mirabelle plums. The whole profile is incredibly harmonious, juicy and yet refined. It is exactly the type of coffee you are looking for when you want to treat yourself to a moment of luxury and escape your everyday worries.
The origin of this exceptional coffee takes us to the very heart of southern Ethiopia, specifically to the Gedeb region, which is a significant name in the world of specialty coffee. The beans come from the Danche processing station, located in the Chelbesa region. What makes this coffee truly unique is the terroir in which the coffee trees grow. We are at an impressive altitude of 2,400 meters above sea level. Such an extreme location is almost at the limit of what is possible for growing coffee, but that is precisely what gives it its specific character. The air is thinner here, the nights are cold and the days are warm, which means that the coffee cherries ripen much more slowly than at lower altitudes. Thanks to this extended cycle, the beans have enough time to absorb the maximum nutrients from the fertile soil and develop a high concentration of sugars and complex aromatic substances.
The processing method, called Hydro Extended Fermentation Natural, is true alchemy in this case. The whole process begins with a rigorous selection of cherries according to their sugar content and a short pre-drying process. However, the most interesting part takes place in the fermentation tanks, which are uniquely smoked with olive wood and honey foam "sefef." In this specific environment, the coffee ferments for a total of 48 hours, alternating between aerobic and anaerobic phases. The final step is a very slow, 25-day drying process in the shade, which guarantees perfect flavor stabilization.