From high in the hills of Yirgacheffe comes a beautifully expressive natural Ethiopian coffee, grown by Abebe Hailu and his family in Idido.
Abebe farms 4.5 hectares of land inherited from his father, continuing a family tradition of coffee growing while supporting his seven children. At around 2,100 metres above sea level, JARC 74110, 74112 and Kurume grow beneath the natural shade of Albizia and Enset trees.
When harvest arrives, Abebe and his family hand-select only fully ripe red cherries. These are laid out on raised African beds and dried slowly for around 15 days, with regular turning throughout the day to encourage an even, controlled drying process.
Once dried, the coffee rests for around 30 days in the coolest part of the warehouse. This period of conditioning allows the coffee to stabilise before being packed and prepared for export.
The result is everything we love about a great natural Yirgacheffe: vibrant, fruit-forward and beautifully sweet.
