Ethiopia from Not Another Boring Roasterybrings typical Ethiopian elegance in a modern concept. The cup is dominated by tropical fruitiness, sweetness, and layered complexity with notes of flowers, fermented fruit, and honey, complemented by a subtle wine line. The taste is juicy, clean, and naturally sweet, with a light body and a long, harmonious finish. The result is a balanced yet distinctive filter coffee that combines the tradition of Ethiopian coffees with the experimental spirit of today's producers.
The coffee comes from the village of Haro Wachu in the Uraga area of the Guji region, known for its high mountains and fertile volcanic soil. Coffee trees grow here at altitudes of 2,250–2,350 meters above sea level, in the shade of Cordia africana, acacia, and ensete trees. These conditions create a cooler climate and slower ripening of the cherries, resulting in a more complex flavor. The Haro Wachu processing station brings together around 300 small farmers who hand-pick only perfectly ripe cherries. Every step is carried out with an emphasis on precision, cleanliness, and fair cooperation.
The flavor is determined by the processing method – anaerobic natural. After selection, the ripe cherries are stored in closed containers without oxygen access, where controlled fermentation takes place for several days. They are then slowly dried on African beds to preserve the coffee's sweetness and depth. This careful process results in an exceptionally sweet and fruity profile with a high cupping score of 88+, which perfectly captures the best of the Guji region – precision, character, and the courage to discover new flavor dimensions.