Ethiopia Kebede Wako Natural from Diamond's Roastery is exactly the kind of coffee that will captivate you from the very first sip. Juicy, sweet, and playful—tropical mango unfolds in the cup, giving the coffee a full-bodied and exotic foundation, gradually complemented by red berries with a pleasant freshness. The entire profile is held together by a delicate, elegant acidity, and the finish reveals warm notes of cardamom and chocolate that beautifully round out the coffee. The result is a harmonious, distinctive, yet balanced cup that you’ll want to come back to again and again.
The coffee comes from the legendary Ethiopian region of Yirgacheffe, known for its floral and fruity profiles. Specifically, it is grown by farmer Kebede Wako Jara at high altitudes of around 2,010–2,060 meters above sea level, where the slow ripening of the cherries, combined with fertile loamy soil, creates ideal conditions for the development of a complex flavor. This lot is part of the Operation Cherry Red (Smallholder Series 2025) project, which connects roasters directly with smallholder farmers. Thanks to this, you can be sure that you know the exact origin of the coffee and the story of the people behind it—and that fair compensation truly goes where it’s supposed to.
Varietally, it is a blend of the Ethiopian Kurume and Welicho varieties, which give the coffee its characteristic complexity and playfulness. Processing is done using the natural method, meaning the whole coffee cherries are dried on African beds. It is precisely this process that allows the sweet and fruity notes from the pulp to transfer directly into the bean, which is reflected in an intense and juicy flavor profile. Carefully controlled drying ensures clarity and balance, so the resulting cup is not only distinctive but also beautifully clean and elegant.
- Altitude:2,010–2,060 mabove sealevel