This coffee was grown in the renowned Sidamo region at an altitude of 1,900–2,100 meters. Farmers deliver the cherries to the station immediately after harvest. These are local Typica varieties cultivated on small farms, each averaging 4–5 hectares of land.

Sidamo is famous for its diversity of flavor profiles. This variety comes from the incredible number of microclimates and the richness of the soils. But in reality, this multiplicity also reflects the immense biodiversity of local varieties, often considered heirloom. These landraces differ from town to town, and sometimes even from farm to farm.

When a cooperative blends dozens of these varieties into a single lot, we experience the most unique spectrum of flavors.

Traditional farming methods in the region involve growing other food crops alongside coffee on the same plots. This approach maximizes land use efficiency and ensures food security for families.

This lot is exactly that — handpicked on smallholder farms and delivered straight to the processing station, where the cherries were washed, sorted, and sent for washed processing. This method highlights the unique genetics and terroir in which these remarkable trees grow. As a result, today we can enjoy this vibrant, juicy, fruit-forward coffee.