About 750 small producers from Mundayo grow this coffee on farms located at over 1,900 meters above sea level, where it ripens slowly and develops greater flavor complexity. Thanks to local varieties and careful attention throughout the entire process, the result is a highly expressive natural coffee, with fruity and floral notes typical of Ethiopia, easy to enjoy for both enthusiasts and beginners.

ORIGIN – Ethiopia
REGION – Nensebo, West Arsi, Oromia, 1,950 m
VARIETY – Various JARC and Landrace
PROCESS – Natural
ROAST – Espresso
NOTES – Milk chocolate, Strawberries, Floral

CULTIVATION

In West Arsi, coffee cultivation is passed down from generation to generation and remains largely traditional. Producers often interplant coffee trees with other crops to make better use of the land and feed their families. In addition, many farms are organic by nature, with little or no use of fertilizers or pesticides, and most of the work is done manually, including during processing.

HARVEST AND POST-HARVEST

As the farms are small, most of the work is carried out by the family. Ripe cherries are handpicked and taken to the AASH washing station, where they are manually sorted, dried on raised beds, and regularly turned to ensure even drying over 20 to 25 days.

COFFEE IN ETHIOPIA

Ethiopia, the birthplace of coffee, continues to stand out in specialty coffee for its enormous diversity of flavors. Thanks to new regulations, direct and fully traceable purchasing is now possible, working closely with farmers to produce top-quality lots and generate value for both producers and roasters.

Its quality is due to the great genetic diversity of its varieties, the different processing methods, and deeply rooted production traditions. Most coffee is grown by smallholders using traditional methods, almost always without chemical fertilizers or pesticides, and with primarily manual processing.

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