THE CUP

Bright, sweet, and floral. Pink lemonade, layered berry complexity, and fragrant tea-like florals. Opens further with juniper, pointed minerality, and a crystalline finish as the roast develops week after week. Elegant and versatile across brew methods: long espresso shots for delicate florals, short for black-tea berry intensity.

THE ORIGIN

• Variety: Ethiopian Landrace

• Location: Keramo Village, Bensa, Sidama, Ethiopia

• Altitude: 2,300+ masl

• Harvest: Dec. 2024 – Jan. 2025

• Process: Washed (36–72h wet fermentation, dried on raised African beds for up to 2 weeks)

THE PRODUCERS

The farmers of Keramo Village and the Daye Bensa Station have built a reputation for precision and clarity in Ethiopian coffee. With Cup of Excellence titles to their name, their work at extreme elevation yields dense seeds brimming with sweetness and floral complexity — a benchmark for washed Ethiopian landrace coffees.

WHY WE LOVE IT

This lot overdelivers: clarity, florals, and complexity that continue to evolve weeks off roast. A stunning example of Sidama terroir and one of Ethiopia’s cleanest, most consistent expressions.

Tasting Notes: Pink Lemonade, berry complexity, fragrant tea

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 6-12 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 - should we have any left in stock!). 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.