Coffee from Ethiopia Kurume, Dega & Wolisho / Honey

Nestled in the Bensa district, within the iconic Sidama region, lies the Ayla processing station, surrounded by the imposing Bombe mountains. In this exceptional setting, at an altitude of around 2,000 metres, hundreds of small-scale farming families cultivate their coffee trees on traditional smallholdings. The low temperatures of the high mountains encourage a slow ripening of the coffee cherries, allowing the beans to develop an extraordinary concentration of sugars and aromatic complexity.

This batch comprises a carefully curated blend of the native varieties 74100 and 74157, selected by the Jimma Agricultural Research Centre (JARC) for their perfect adaptation to the terroir and their outstanding cup quality. Following a rigorous manual harvest of the ripest cherries, the coffee is processed using the washed method with fresh water from the Bonora River, a meticulous process that removes the mucilage to reveal a clean, vibrant and very elegant profile, in which fresh notes of orange, raspberry and jasmine shine through.