From the Berlin roastery The Barn comes the delicate and elegant spring coffee Etiopia SPRING COFFEE, which will charm you with its freshness and clean profile. From the very first sip, it offers the sweetness of apricot jam, balanced by a gentle citrus acidity. Floral notes of bergamot are added, gradually developing into a tea-like character reminiscent of Earl Grey. As the coffee cools, notes of pear, dried berries, and hints of quality dark chocolate emerge. Its light and refined structure makes this coffee the perfect choice for sunny spring days, whether you prepare it as a filter or espresso.
This coffee comes from the village of Edido, located in the heart of the famous Yirgacheffe region, known for its exceptional coffees with delicate floral and fruity notes. Smallholder farmers in the Edido area grow the coffee trees at an altitude of 1,950–2,200 meters above sea level, which slows down the maturation of the cherries and helps develop a rich flavor profile. After harvesting, the farmers bring their cherries to the local processing station in Edido, where they are carefully sorted and processed to highlight their natural qualities.
The processing takes place using the washing method, which gives the coffee its fresh and clean character. After de-pulping, the beans ferment for 8–12 hours in open containers, where the pulp residues break down. They are then thoroughly washed in clean water channels and moved to elevated drying beds. Here, the coffee dries for 5 to 15 days, depending on the current climatic conditions. Thanks to this precise processing, the coffee retains its sparkling acidity, clean taste, and floral-fruity character, which is so typical of the Yirgacheffe region.