ISMAEL - Ethiopia

This natural coffee comes from Goro Bedessa, in the heart of the Guji region of Ethiopia. It is harvested from 149 small producers, each cultivating 2 to 3 hectares of local Heirloom varieties, as well as the sub-varieties 74110 and 74112, known for their aromatic finesse.

The drying station, located at an altitude of 2,350 m, produces highly complex coffees. It processes approximately 36 tonnes of coffee annually and works with over 400 farms in the region.

The cherries, harvested between December and January, are sorted and then immediately placed on raised African drying beds. Drying takes an average of 15 days, after which the coffee rests for three weeks in a ventilated warehouse for stabilization.

The result is a fruity and floral cup of great complexity.

We recommend preparing this coffee using slow methods (filter coffee maker, V60, Origami...) to reveal all its subtlety.

If you wish to enjoy it as an espresso, expect a cup with a bright acidity and intense fruity aromas, like a candy.

Note: finding the right balance will be difficult on an automatic machine