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Flower Child Coffee

Heri Agena - Fully Washed Landrace | Ethiopia

£28.95

  • Citrus, Grapes, Wildflower Honey
Roast
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
Heirloom/Landrace
Process
Washed
Roast Level
Ultra-Light
Farm
Heri Agena
Altitude
2300-2500+ masl

Rest guidance

Recommended rest: 4–12 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Citrus, Grapes, Wildflower Honey

Overall profile

Bright, crisp acidity sits alongside a mellow, honeyed sweetness making for a well balanced, highly exciting cup.

Sensory profile

Acidity
3/5
Body
2/5
Sweetness
3/5
Funk
0/3
Adventurous
2/5

About Flower Child Coffee

Flower Child is a roasting project founded by Prestin, focused on clean coffees that express their harvest, variety and place of origin. Fully developed light roasts are carefully cupped and refined to reveal each lot’s character. Close producer relationships and higher payments support the people whose work makes...

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Roaster notes

Ethiopia — Heri Agena Ethiopian Landrace, incl. 74158 (Fully Washed)

Tastes Like — 🍯 Wildflower Honey • 🍇 Grapes • 🍊 Citrus

DETAILS

  • Producer: 500 smallholder farmers (sourced by Niguse Gemeda)
  • Station Area: Heri Agena
  • Region: Bura, Sidama, Ethiopia
  • Varietal: Ethiopian Landrace (heirloom, including 74158)
  • Process: Fully Washed
  • Elevation: 2,300–2,500+ masl
  • Harvest: December 2025

INTRO
One of Flower Child's most prized offerings of the year, and the results of this small lot are outstanding: undeniably beautiful, fun, and clearly distinguished in quality. For fans of Panamanian Gesha or complex landrace florality, with detailed palate sensations and a cleansing acidity. In the cup: wildflower honey, grapes, and citrus, along with guava, wild berries, apples, and coffee blossom.

THE PRODUCER
The lot comes from Niguse Gemeda's sourcing area in Heri Agena, in the Bura zone of Sidama, at 2,380 to 2,500+ meters, among the highest coffee-growing elevations in the world. Coffee production in the area is limited to only 200 bags per harvest, making this a very rare micro-lot. It's contributed by 500 smallholder farmers cultivating local heirloom varieties, including the prized 74158, with exceptional care.

In the local language, Heri means "Live," and Agena is the name of a mountain near the station, a fitting name for a coffee grown where the land seems to touch the sky. Niguse grew up in the coffee-rich landscapes of Bensa and Bura, with over 25 years' experience as a commercial coffee supplier, and only pivoted to specialty coffee in 2015.

THE PROCESS
Fully ripe cherries are hand-selected and de-pulped, then fermented in open tanks for 72 hours. After fermentation, the coffee is thoroughly washed with clean water and slowly dried under shade on raised beds for up to 21 days, depending on the weather.

The 72-hour open-tank fermentation followed by slow shaded drying of up to 21 days is the defining combination. It's what builds the cleansing acidity and detailed, floral character behind this cup.

THE CUP
Beautiful, fun, and detailed: wildflower honey, grapes, and citrus lead, with guava, wild berries, apples, and coffee blossom through a cleansing acidity.

Flavour Notes
🍯 Wildflower Honey 🍇 Grapes 🍊 Citrus

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Country of Origin

Ethiopia, Africa

In this coffee

Bright, crisp acidity sits alongside a mellow, honeyed sweetness making for a well balanced, highly exciting cup.

  • Citrus
  • Grapes
  • Wildflower Honey

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Washed

In this coffee

Bright, crisp acidity sits alongside a mellow, honeyed sweetness making for a well balanced, highly exciting cup.

  • Citrus
  • Grapes
  • Wildflower Honey

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Bright, crisp acidity sits alongside a mellow, honeyed sweetness making for a well balanced, highly exciting cup.

  • Citrus
  • Grapes
  • Wildflower Honey

About this variety

This is a mixed or locally selected coffee population rather than one precisely identified variety. Expect the lot’s tasting notes to be more useful than a single variety stereotype.

Why this one is different
  • Ethiopia
  • Sidama
  • 2300-2500+ masl
  • Washed

In Ethiopia, local selection, replanting and farm history can shape a mixed population over many generations.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

Several plant types may be growing and harvested together, often reflecting a farm or region’s planting history.

Classification Mixed population

Technical lineage The individual plants are not fully separated or identified, so a single genetic lineage would be misleading.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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