MEET THE PRODUCERS | Situated amidst the foothills of the Bombe mountains, the subregion of Shantawene in Sidamo, Ethiopia, is home to over 1600 coffee producers who cultivate JARC selections and local landraces on their farmland. These farms are situated at staggering heights, with many of them sitting at 1950 masl and beyond. It is here that each farmer picks and processes their own coffee before it makes its way down the mountain to exporters like Sucafina, the kind folks who connected us to this gorgeous washed Ethiopian cup. TRUST THE PROCESS | After being handpicked at peak ripeness, most of these micro-lots were pulped using a disc pulper before being placed in buckets, bags, or tanks for fermentation. Once the designated fermentation time has passed, the coffee is then washed with clean water and spread out on raised beds or patios to dry, a process which takes 10-15 days before optimal moisture content is achieved. TAKE A SIP | Unlike the floral bombs we often enjoy from Ethiopia, this coffee has a more delicate floral presence and instead leans subtly into the tropical side of things. It has a great acid structure that's balanced nicely by pronounced sweetness - the play between lemon zest and dark honey reminds us of lemon pound cake. Stone fruit, like apricots, round out the whole experience, hitting every mark we might expect from this beloved variety. ___________________________________________________________________________ Origin | Shantawene, Sidamo, Ethiopia Producer | 1600+ smallholders in the Shantawene area Process | Washed Variety | JARC varieties, local landraces Elevation | 1950 masl

MEET THE PRODUCERS | Situated amidst the foothills of the Bombe mountains, the subregion of Shantawene in Sidamo, Ethiopia, is home to over 1600 coffee producers who cultivate JARC selections and local landraces on their farmland. These farms are situated at staggering heights, with many of them sitting at 1950 masl and beyond. It is here that each farmer picks and processes their own coffee before it makes its way down the mountain to exporters like Sucafina, the kind folks who connected us to this gorgeous washed Ethiopian cup. TRUST THE PROCESS | After being handpicked at peak ripeness, most of these micro-lots were pulped using a disc pulper before being placed in buckets, bags, or tanks for fermentation. Once the designated fermentation time has passed, the coffee is then washed with clean water and spread out on raised beds or patios to dry, a process which takes 10-15 days before optimal moisture content is achieved. TAKE A SIP | Unlike the floral bombs we often enjoy from Ethiopia, this coffee has a more delicate floral presence and instead leans subtly into the tropical side of things. It has a great acid structure that's balanced nicely by pronounced sweetness - the play between lemon zest and dark honey reminds us of lemon pound cake. Stone fruit, like apricots, round out the whole experience, hitting every mark we might expect from this beloved variety. ___________________________________________________________________________ Origin | Shantawene, Sidamo, Ethiopia Producer | 1600+ smallholders in the Shantawene area Process | Washed Variety | JARC varieties, local landraces Elevation | 1950 masl