This natural Ethiopian coffee from the Slovak roastery Kaffa is perfect for anyone who loves sweet, fruity, and wonderfully aromatic espressos. From the very first sip, it evokes ripe strawberries and a chocolate candy, giving it a juicy, creamy, and almost dessert-like quality. Bergamot adds a pleasant citrus freshness, and orange blossom softens the entire cup with a light floral aroma. The result is an espresso with pronounced sweetness, a fuller body, and a long, fruity-chocolatey aftertaste.
The coffee comes from the Shantawene area in Ethiopia’s Sidama region and is grown at an elevation of 1,950 to 2,000 meters. The coffee cherries are then transported to the Ayla processing station, founded by Faysel Abdosh of Testi Specialty Coffee. The high altitude and cooler mountain climate slow down the ripening of the cherries. This gives them more time to develop sugars and aromatic compounds, which are then reflected in the final flavor. As a result, the coffee tastes sweet and juicy while retaining the light floral elegance typical of high-quality Ethiopian beans.
During the harvest season from November to January, only ripe red cherries are handpicked. After sorting, they are spread whole on raised African drying beds, where they dry for approximately 15 to 20 days. Workers turn them regularly to ensure they dry evenly and do not begin to mold or ferment uncontrollably. In natural (or dry) processing, the bean remains inside the whole cherry during drying. It is precisely this process that often results in more pronounced fruitiness, a fuller body, and greater sweetness. In Shantawene Ayla, this is expressed primarily through flavors of strawberries, chocolate candies, bergamot, and orange blossom. The coffee is roasted for modern espresso, which highlights its creamy body and juicy, fruity character.
- Processing Station – Ayla
- Altitude – 1,950–2,000 m above sea level
- Harvest – November–January
- Cupping score – 87.5