A stunning single-farmer Ethiopian espresso - grown and produced by Adanech Gemede. Expect vibrant notes of wild berries, black tea, and delicate white florals.

Adanech farms in Yirgacheffe, Ethiopia — a high-altitude region famed for its rich soils and ideal coffee-growing climate. Her 6.46-hectare farm sits at 2,022 masl and yielded 103 quintals last season. She stepped into specialty coffee in 2008, building on a tradition started by her husband. Today, Adanech is focused on growing both the quality and output of her crop — proud to see her work directly support the local economy.

Flavour Notes: Wild Berries, Black Tea, White Flowers

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.