Ethiopia
Ethiopia is one of the most beautiful countries for experimenting with coffee cherries!
Ethiopian coffee is known for its floral and fruity profile. We were eager to apply our knowledge and experience not only to highlight Ethiopia’s unique terroirs but also to create new flavor profiles.
We chose the Yirgacheffe region. Coffee from this area is always bright and complex, with a distinctive acidity and notes of bergamot. We applied various processing methods: washed, hot honey, anaerobic fermentation, and carbonic maceration.
The result was outstanding — terroir truly plays a key role in processing. The richer the terroir, the higher the quality of the final product, provided the processing method is carefully chosen. One of our lots, processed using the hot honey method, has repeatedly won awards in competitions where we presented it.
Ethiopian coffee is known for its floral and fruity profile. We were eager to apply our knowledge and experience not only to highlight Ethiopia’s unique terroirs but also to create new flavor profiles.
We chose the Yirgacheffe region. Coffee from this area is always bright and complex, with a distinctive acidity and notes of bergamot. We applied various processing methods: washed, hot honey, anaerobic fermentation, and carbonic maceration.
The result was outstanding — terroir truly plays a key role in processing. The richer the terroir, the higher the quality of the final product, provided the processing method is carefully chosen. One of our lots, processed using the hot honey method, has repeatedly won awards in competitions where we presented it.