Ethiopia - Side B - Single Origin Filter

This coffee comes from the wild, untamed forests of Koke in Ethiopia’s world renowned Yirgacheffe region, where coffee trees aren’t planted in tidy rows but grow freely, sprouting where they please beneath the canopy. These heirloom Arabica varietals represent natural mutations, growing in backyard gardens and hillside forests in what locals call “garden coffee.” With minimal intervention and no formal pruning, these trees yield cherries with remarkable complexity, deeply influenced by their wild environment.

This lot was sourced from small holder farms in Koke and processed using a natural carbonic maceration method designed to enhance the coffee’s fruit-driven intensity. Only fully ripe, red cherries—measuring 20–22° Brix—were hand-sorted and sealed in CO₂-filled tanks. This process creates an oxygen-free environment that fosters controlled fermentation, bringing out bold characteristics and a richness in the cup.

After fermentation, the cherries were dried in thick layers on raised beds, slowing the drying process to 25–30 days. This extended contact with the fruit skin and mucilage leads to a dense, syrupy mouthfeel and layered sweetness. Followed by final processing where the coffee undergoes triple-pass colour sorting and triple-pass hand sorting to ensure exceptional clarity and uniformity.

The result is a kaleidoscopic flavour profile - lemonade upfront, followed by deeper notes of rockmelon, and papaya, all wrapped in a finish of starfruit, honey wine, and rich brown sugar. It’s a standout expression of Koke’s wild terroir and innovative fermentation techniques.

We’ve sourced this coffee through Project Origin, an importer who shares our commitment to quality, economic sustainability, and environmental sustainability. They ensure farmers are paid premium prices for their premium coffees, provide support and collaboration during processing and fund community and farm-based projects at origin.