This heirloom varietal is sourced from family owned farms living near Hambela Wamena woreda, located inside the always shifting borders between the Sidamo and Guji Zones in Southern Ethiopia. Regional maps have been drawn and redrawn, and names of districts and neighborhoods have changed multiple times in the last two decades. Honing in on the particulars of a region can be difficult in Ethiopia. Fortunately, the mill is now tagging and directly exporting its bags, which allows us to import this coffee with accuracy. Prior to it's labeling project, this area was slated to blend whatever it had into the local macro mill and was simply labeled "Washed Sidamo."

Coffee farmers deliver ripe cherries to the Deri-Kochoha mill where they are sorted and de-pulped. After de-pulping, the beans are then fermented for 36 to 48 hours, and washed. The beans still in pergamine are placed on raised drying beds in thin layers and raked every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans are then dried for 10 to 12 days on raised beds. This micro-milled lot was prepared to the very high Grade 1 standard and is a great example of the Ethiopian Heirloom flavor profile.


Nose: Jasmine Flower

Cup: White Chocolate

Taste: Peach, Crisp Green Grape Finish