Abebe Hewiso – Natural JARC 74110 | Ethiopia

Details & Tasting Notes

Tastes like: 🍐 Pear • 🌼 Chamomile • 🍑 Loquat

• Origin: Ethiopia

• Region: Sidamo (Bona Zuria)

• Producer: Abebe Hewiso

• Altitude: 2,112 MASL

• Variety: JARC 74110

• Process: Natural

• Harvest: 2024/25

Intro

This elegant natural from Sidamo highlights a softer, more refined side of Ethiopian naturals. Rather than leaning into heavy fruit or ferment-driven intensity, this lot focuses on clarity, florality, and gentle sweetness. It’s a coffee that feels calm, poised, and expressive—one that rewards slow sipping and attention.

The Producer

Abebe Hewiso farms 3.2 hectares in Bona Zuria, Sidamo, cultivating the JARC 74110 variety at elevations above 2,100 meters. His farm is managed under an agroforestry system, promoting biodiversity, healthy soils, and long-term sustainability.

Abebe is part of Sucafina Ethiopia’s Lalisaa Project, an initiative designed to empower nearly 100 small producers through agronomic training, access to financing, and direct connections with international roasters. “Lalisaa,” meaning flourishing in Amharic, reflects the project’s goal of supporting producer livelihoods while elevating quality across regions including Sidamo, Yirgacheffe, Gedeb, Kochere, Shakiso, and Bule Hora.

The Process

This coffee is processed using the Natural method, handled with exceptional care:

• Cherries are hand-harvested at peak ripeness

• Dried on raised beds for 23–28 days

• Constant turning ensures even dehydration

• Beds are covered during peak sun hours and at night to protect the coffee

This slow, protected drying preserves the coffee’s natural sugars while enhancing delicate floral and fruit characteristics.

In the Cup

The cup opens with a clean pear-like sweetness, followed by soothing chamomile florals that give the coffee a tea-like elegance. As it cools, gentle loquat notes emerge, adding a soft stone-fruit dimension. The body is light and silky, with a graceful finish that’s sweet, floral, and quietly complex—an excellent example of how refined Ethiopian naturals can be when handled with precision.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.