- Variety: Kurume, Dega - Country: Ethiopia - Region: Hambella, Guji - Process: Washed - Altitude: 2350 MASL - Harvest: 2024 - Producer: Tagel Alemayehu - Roast Level: Light In the cup We taste juicy white peaches with a sparkling lemon-lime acidity. We also taste juicy tangerines & black tea florals with a sparkling finish. Clean Funky Terroir Experimental Processing This washed Ethiopian Landrace is first hand- picked and collected from approximately 130 farmers all over the Guji region. Once it is collected, it is sorted at the Hambella washing station by floating the cherries in tanks to remove any defects. From there, the coffee is fermented in its own mucilage for 36-48 hours before it is fully washed (no mucilage remains on the seeds). The coffee is then dried on raised beds for 9-11 days. Variety The Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease. Transparency Imported Crop to Cup We Paid $13.31 USD/KG Roasted Costs $17.30 USD/KG This is our first time working with Tagel Alemayehu's coffee. This coffee is juicy, floral and bright with a lively citric acidity, delicate florals and a sparkling clean finish.

- Variety: Kurume, Dega - Country: Ethiopia - Region: Hambella, Guji - Process: Washed - Altitude: 2350 MASL - Harvest: 2024 - Producer: Tagel Alemayehu - Roast Level: Light In the cup We taste juicy white peaches with a sparkling lemon-lime acidity. We also taste juicy tangerines & black tea florals with a sparkling finish. Clean Funky Terroir Experimental Processing This washed Ethiopian Landrace is first hand- picked and collected from approximately 130 farmers all over the Guji region. Once it is collected, it is sorted at the Hambella washing station by floating the cherries in tanks to remove any defects. From there, the coffee is fermented in its own mucilage for 36-48 hours before it is fully washed (no mucilage remains on the seeds). The coffee is then dried on raised beds for 9-11 days. Variety The Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease. Transparency Imported Crop to Cup We Paid $13.31 USD/KG Roasted Costs $17.30 USD/KG This is our first time working with Tagel Alemayehu's coffee. This coffee is juicy, floral and bright with a lively citric acidity, delicate florals and a sparkling clean finish.