Our second Ethiopian natural of the season after the delicious Benti Nenka and this one is a more floral affair! Hailing from the Shementato station in the kebele of the same name in Arbegona, this coffee is a product of the Kurupe agricultural project, a small collection of smallholders with young trees located at a high altitude with a distinctively high level of ripeness, cleanliness and quality. These trees also produce rich mucilage which is a huge factor in the complex flavour development during the natural processing of this coffee. The Shementato station is particularly well suited to getting the most out natural and anaerobic natural coffees with 60 drying beds available to ensure the critical drying stage is completed evenly. Asefa Dukale and his brother Shashamo Dukale collect cherries from the Kurupe project and oversee the processing of this coffee. The highest quality coffee cherries are selected for this lot and they are fermented in GrainPro bags (the industry standard green coffee sack liner) and kept in a cool place in these bags for 5 days. They are then dried on beds for 3 to 4 weeks with covering at night and during the hottest hours in the middle of the day. It’s a high-altitude floral firework that’s worth every second of the wait - grab a bag and taste the heights of Arbegona.

Our second Ethiopian natural of the season after the delicious Benti Nenka and this one is a more floral affair! Hailing from the Shementato station in the kebele of the same name in Arbegona, this coffee is a product of the Kurupe agricultural project, a small collection of smallholders with young trees located at a high altitude with a distinctively high level of ripeness, cleanliness and quality. These trees also produce rich mucilage which is a huge factor in the complex flavour development during the natural processing of this coffee. The Shementato station is particularly well suited to getting the most out natural and anaerobic natural coffees with 60 drying beds available to ensure the critical drying stage is completed evenly. Asefa Dukale and his brother Shashamo Dukale collect cherries from the Kurupe project and oversee the processing of this coffee. The highest quality coffee cherries are selected for this lot and they are fermented in GrainPro bags (the industry standard green coffee sack liner) and kept in a cool place in these bags for 5 days. They are then dried on beds for 3 to 4 weeks with covering at night and during the hottest hours in the middle of the day. It’s a high-altitude floral firework that’s worth every second of the wait - grab a bag and taste the heights of Arbegona.