Hydrangea - Landrace - Washed - Tariku Kare

Nestled in Ethiopia’s Nensebo woreda, the Refisa washing station sources cherries from 593 smallholder farmers across high-altitude farms reaching 2,200 masl. This emerging coffee region, classified as Sidama D, is home to diverse local and wild varietals.

Refisa is the vision of Tariku Kare, whose journey from cherry sorter to washing station owner reflects years of dedication. After managing and later acquiring a struggling mill, he expanded operations, eventually establishing multiple stations, including one in his hometown of Bombe. Committed to quality, Tariku pays above-market rates, ensuring farmers are incentivized to deliver exceptional cherries year after year.

Producer - Pepe Jijon, Finca Soledad

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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!