Ethiopia — Agamesa Heirloom
Natural
Gotiti, Gedeb, Gedeo, Ethiopia
Tastes Like — 🍓 Wild Strawberry • 🌺 Hibiscus Blossom • 🍊 Candied Orange Peel

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DETAILS

Producers: Smallholder farmers near Agamesa
Washing Station: Agamesa
Station Owner: Alemayehu Berno
Region: Gotiti, Gedeb, Gedeo, Ethiopia
Varietal: Heirloom
Process: Natural
Altitude: 2153–2206 masl
Size: 350g

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INTRO — Ethiopia's Natural Process at Its Purest

Ethiopian naturals have set the standard for fruit-forward coffee, and this lot from Agamesa exemplifies why. Grown at over 2,150 metres in the legendary Gedeb region, these heirloom varieties benefit from cool mountain air, rich volcanic soil, and a meticulous drying process that coaxes out layer upon layer of vibrant fruit character.

This is a Grade 1 lot—the highest classification in Ethiopia—meaning it represents the cleanest, most uniform, and most expressive cherries from the harvest. What sets Agamesa apart is not just the terroir, but the painstaking care taken during processing to ensure every cherry dries evenly and develops its full flavour potential.

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THE PRODUCER — Alemayehu Berno & the Agamesa Washing Station

Alemayehu Berno oversees the Agamesa washing station, which works with a network of smallholder farmers in the Gotiti area of Gedeb. These farmers cultivate traditional heirloom varieties on small plots surrounding their homes, handpicking only the ripest red cherries at peak maturity.

The Gedeb region is renowned for producing some of Ethiopia's most sought-after coffees, thanks to its high elevation, favourable microclimate, and generations of farming expertise. By centralising processing at Agamesa, Alemayehu ensures consistency and quality control whilst supporting the livelihoods of local farming families.

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THE PROCESS — Sun-Dried Perfection on African Beds

This natural process is as traditional as it gets, relying on time, sunlight, and careful human attention to develop the coffee's signature fruit-forward profile. Here's how it unfolds:

• 🍒 Selective Cherry Sorting — Only fully ripe red cherries are accepted from local farmers
• ☀️ Extended Sun Drying — Cherries are spread thinly on raised African beds and dried for 18–21 days in the morning sun
• 🔄 Constant Turning — The cherries are raked continuously throughout the day to ensure even drying
• 🌤️ Shade Protection — Beds are covered from 12pm to 3pm to shield cherries from harsh midday heat, and again at night to protect from moisture
• 👐 Intensive Hand Sorting — Defective cherries are removed during and after drying to ensure only the finest beans make it through

The result is a meticulously clean natural with concentrated sweetness and explosive fruit aromatics.

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THE CUP — Bold Berry Sweetness with Floral Lift

This is classic Ethiopian natural at its finest—bursting with jammy fruit, bright florals, and a syrupy body that coats the palate. From the first sip, you're greeted with intense berry sweetness that evolves into more complex floral and citrus notes as the cup cools.

Flavour Notes

• 🍓 Wild Strawberry — jammy, sweet, intensely fruity with berry brightness
• 🌺 Hibiscus Blossom — floral, tart, vibrant and perfumed
• 🍊 Candied Orange Peel — zesty, sweet-tart citrus with lingering complexity

The finish is long and syrupy, with a sparkling acidity that keeps the cup lively and bright. This is Gedeb terroir expressed in its most exuberant form—a celebration of fruit, florals, and the art of natural processing.

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 8-12 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 12). 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.