Close your eyes and imagine the aroma of warm pastries, which you are spreading with delicious homemade blueberry jam. This is exactly how this fantastically sweet natural Ethiopian coffee will greet you in your cup. The sweetness of blueberries is perfectly complemented by the rich caramel nuances of molasses, which adds tremendous depth to the flavor. But it is the light hint of black tea at the very end that brings the right balance. Whether you squeeze out a juicy espresso, prepare a beautifully clean filter, or throw it into a moka pot, you will always get a perfect cup.
Behind this experience is a man who has put in a tremendous amount of work. Farmer Solomon Hamiso has been growing coffee since his youth, but the turning point for him came in 2020. For many years, he sold his cherries to a local processing station before finally deciding to take full control and start processing his harvest himself. Solomon farms on approximately 4.4 hectares in the Bombe region of Ethiopia, where the nutrient-rich soil and altitude of 1,972 meters above sea levelcreate ideal conditions for the JARC variety to ripen. He is also a member of the Lalisaa initiative, a wonderful project that supports small farmers in their development and in addressing agricultural issues. Solomon also applies the principles of regenerative agriculture on his land, thanks to which the soil retains its natural vitality.
Solomon relies on a precisely executed natural method, which begins with the manual harvesting of the ripest cherries. These are then spread out whole, with pulp and skin, in thin layers on breathable African beds. There, under constant supervision and regular turning, they are left to dry slowly for 15 to 18 days. It is this controlled process throughout the cherry that allows the sugars from the pulp to gradually permeate directly into the bean. The result is a natural sweetness and a fuller body.