Our Coffee
Yirgachaffe
Yirgachefe coffee is grown between 1,700- 2200 masl in region where the highest quality Arabica coffee is grown. It is freshly hand picked coffee. One of the most noticeable things about Yirgacheffe is its brightness. It tends to be light- or medium-bodied and has strong floral notes.
Sidama
Sidama coffee is grown between 1700-1950 masl and its greenish gray medium sized beans are known for their sweetly. The ripening process is carried out more slowly and at a lower temperature than in other parts of Ethiopia.
Amaro
Amaro coffee is grown between 1800-2000 masl. It is known for its lush, blackberry and blueberry fruit flavors, and powerfullness. It has agressive and complex acidity, with notes of both dry, red wine and lemons.
Speciality Amaro
Specialty Amaro coffee is all about quality and unique flavor. Towe is grown at higher altitude and processed carefully once harvested.
Washed
Our washed coffee variants are high quality coffee with frutier, brighter and cleaner texture with enhanced acidic flavour.
Unwashed
With the oldest methods of processing coffee, unwashed coffee variants have complex, smooth,and heavy body with sweet flavor.
Speciality Amaro
Specialty Amaro coffee is all about quality and unique flavor. Towe is grown at higher altitude and processed carefully once harvested.
Semiwashed
Semiwashed coffee variants have bold texture, tropical fruit flavour, with balanced acidity when compared to washed and unwashed coffee.
Washed
Our washed coffee variants are high quality coffee with frutier, brighter and cleaner texture with enhanced acidic flavour.
Unwashed
With the oldest methods of processing coffee, unwashed coffee variants have complex, smooth,and heavy body with sweet flavor.
Speciality Amaro
Specialty Amaro coffee is all about quality and unique flavor. Towe is grown at higher altitude and processed carefully once harvested.
How we process
We harvest our coffee beans from Amaro farmers.
Towe is always handpicked . For the first part of the coffee season up to about mid-December the coffee red cherries are carefully harvested; from the beautiful Amaro hills and mountains which ranges from 1800 to 2000masl. With natural coffee, the coffee cherries get spread out in the sun right after picking.
From then on we process our coffee using the wet and dry method to produce variety of coffee type and texture. Our washing station is located in Kale Amaro region. There is no need for machine-drying in Amaro.The cherries are raked and rotated regularly to slow down the process of natural fermentation and reduce the risk of rotting in the sun.The sun-dried process helps bring forward those fruity sugar flavors. The residues from the washing process are composted for re-cycling into the coffee-growing process.
