The Liberec roastery Jedno Kafe brings a limited anaerobic micro-lot from Ethiopia, which is floral, juicy, and beautifully elegant. Kela Bloom has a distinctive fruity sweetness, clear structure, and creamy aftertaste, giving it a modern yet clean and elegant feel. The flavor develops peach, apricot, and candied orange, with a delicate jasmine floral note and a sweet, smooth finish reminiscent of butter caramel and milk chocolate. The profile is held together by a lively citrus brightness, the body is velvety, and the aftertaste is long, sweetly floral, and pleasantly smooth.
The coffee comes from the village of Taferi Kela in the Sidamo region, where specialty coffee is grown at high altitudes of around 1900 to 2100 meters. Thanks to the cooler climate, the cherries ripen more slowly here, giving them more time to develop the natural sweetness and intense aroma that is so typical of Ethiopia. The micro-lot was created in collaboration with the Bette Buna project, which has been working in the region for a long time to build fair conditions for farmers, support agroforestry, and emphasize transparency throughout the entire chain from farm to roastery.
The processing was done using the wet anaerobic method, i.e., fermentation in a closed environment without oxygen. In addition, coffee juice from the previous anaerobic lot was used for fermentation, which helped to further enhance the sweetness, depth, and aromatic complexity of the final cup. After fermentation, the coffee was slowly dried on African beds and then rested for several weeks to allow the flavors to blend and settle beautifully. The result is a very clean, structured, and distinctive profile that showcases the modern face of Ethiopian coffee—intense, yet elegant and precise.
- Altitude: 1 ,900–2,100 m above sea level.