Ethiopia is the birthplace of coffee. Some of the most complex and beautifully delicate coffees are Ethiopia's gift to the world. This coffee has an almost tropical vibe to it – it tastes like juicy kiwis, papayas and pineapples and has this amazing note that made us feel like biting into the most delicious and plumb vanilla donut you can conjure up before your inner eye. It’s a most satisfying explosion of flavours, aromas and the aftertaste leaves you wanting for more.
 
Background Info:
 
Most of the coffee from this origin is grown by smallholders on their small plots of land, sometimes not much bigger than a garden, often in the middle of lush diverse forests, using traditional farming techniques that rarely involve the use of any chemicals - which makes most Ethiopian coffees organic by default. 
 
This particular coffee was produced by female coffee farmers in the area around Agaro town in the Jimma Zone. It was processed at ‘Telila’ Washing station in Agaro owned by American-Ethiopian Mike Mamo of Addis Exporters. His company provides QC oversight and manages post harvest processing. Working with 50+ single farms around Agaro, Telila is a beautiful little station, situated on the main road which connects ‘The Ethiopian Coffee Institute’’s Agaro testing site, with Agaro town. The nearby river provides water for the coffee processing: the coffee is soaked in soaking tanks for 24 hours before being washed with clean water and dried on traditional raised bamboo drying beds in the full sun for around 15 days. Mike’s crew covers the drying parchment during mid day if the temperatures become too intense.
 
We are very happy to be able to source our Ethiopian coffees together with our friends from Right Side Coffee Roasters in Barcelona, Spain. Lara, co-owner and quality manager at Right Side, travels to Ethiopia every year to visit the farmers and logistics partners they work with. She makes sure to buy from trustworthy partners like Mike Mamo who pay truly fair prices to their coffee farmers.